A classic combination of light almond sponge and buttery shortbread sandwiched together with a layer of raspberry jam.
You could try any jam you like or even different curds. I’ve had good results with chunky homemade blackberry & apple jam and lemon curd is really tasty too.
For the base:
- 3oz butter, softened
- 1oz caster sugar
- 1 egg yolk
- 6oz plain flour, plus extra for dusting
- 7oz raspberry jam
For the topping:
- 3 ½oz butter, melted and slightly cooled
- 2 eggs, beaten
- 1 teaspoon almond essence
- 4oz ground almonds
- 3oz semolina
- 3 ½oz caster sugar
- Flaked almonds, for sprinkling
- Preheat the oven to 180C. Line an 8×8 inch cake tin with greaseproof paper and grease with butter.
- First, make the biscuit base. Cream the butter in a large bowl until soft. Add the sugar and beat until the mix is light and fluffy. Add the egg yolk, mix well then sift in the flour and mix to form a dough.
- Roll the pastry out on a lightly floured work surface to the same size as the base of the tin then press it into prepared tin. Bake in the preheated oven for 20 minutes then remove and allow to cool.
- Spread the jam on the cooled base and place in the fridge while you make the topping.
- Place the melted butter in a bowl, add the beaten eggs and almond essence and mix well. Stir in the ground almonds, semolina and caster sugar.
- Take the tin from the fridge and spread the almond dough over the jam being careful not to mess up the jam. Place the almond dough in blobs then join them up with the back of a metal spoon to make this easier.
- Sprinkle the top with flaked almonds and bake in the oven for 25-30 minutes or until golden and set in the centre. Allow to cool in the tin then cut into bars.
Sprinkle with icing sugar or brush with apricot jam to glaze for nice presentation or apply to face for a nice taste. Your choice.