We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Easter Sunday

Cuisine From

Spain

Description

Traditional lemon infused almond cake popular at Easter

Summary

Yield 6-8 servings
Preparation time 15- 20 minutes + chilling time 3 1/2 hours
Cooking time 55 minutess - 1 hour
Main Ingredient Almonds

Ingredients

For the pastry

  • 30g / 1 1/2 oz ground almonds

  • 225g / 8oz plain/all-purpose flour

  • 100g / 3 1/2 oz icing/confectionersugar

  • Pinch of Salt

  • 135g / 5 oz unsalted butter (at room temperature)

  • Grated zest and juice of 1 Lemon

  • 1 egg,  beaten

 

For the filling

  • 200g / 7 oz ground almonds

  • Grated zest and juice of lemon

  • Grated zest and juice of 1 orange

  • 2 tbsp amaretto almond liquoe or almond essence

  • 200 grams 7 oz. unsalted butter

  • 100g / 3 1/2 oz icing/confrctioners sugar

  • 4 eggs

Instructions

Making the Pastry

  1. Mix together in a food processor the ground almonds, flour, icing sugar and salt. Rub in the butter until the mixture looks like breadcrumbs. 

  2. Add the lemon zest and juice along with the egg and mix until it comes together into a smooth dough. Do not over work the dough. Wrap the pastry dough in cling film and chill for three hours.

  3. Lightly grease a large tart tin (25-30 cm in diameter).

  4. Roll out the pastry thinly on a cold surface – this pastry has a high butter content so you need to keep it cool.  You will also need plenty of flour on the surface and the rolling pin. Use the pastry to line the tart tin, pressing the pastry well into the sides. Return to the fridge to chill once more (15-20 minutes) before baking. This will help to prevent the pastry from shrinking.

  5. Pre-heat the oven to 180°C / 350°F / Gas mark 4

  6. Trim the excess pastry from around the tart tin, line the pastry case with greaseproof pasper and baking beans and bake “blind” for 15 minutes. Remove the paper and baking beans and return to the oven for a further five minutes to dry out the base. Remove from the oven and leave to cool.

Making the Filling

  1. Put the ground almonds into a bowl and mix through the citrus zests and juices and the amaretto. Set aside.

  2. Beat together the ici/confectioners sugar and butter, add the eggs, one at a time, beating well after each addition.

  3. Add this mixture to the almond mix and stir well.

Bringing it all Together

  1. Spoon the almond mixture over the  prepared pastry and use the back of the spoon to ensure a smooth, even layer.

  2. Bake the tart for 40 – 45 minutes until the filling is golden.

  3. Leave to cool in the tin for 15 minutes then carefully transfer the tart to a plate. Dust with icing sugar and serve, warm, with clotted cream or ice cream.

For more Easter Festive recipes, cokbooks & gift ideas visit our Easter page.

For all Spanish groceries & ingredients we recommend :

$20 off Your Order of $100+ at Tienda.com with Coupon CJJAN10