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Almond and Brandy cake recipe
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IngredientsAlmond and Brandy cakeGateau Cambaceres A moist almond cake in a crisp pastry case 150g / 5ozs pate sucree shortcrust pastry recipe here
50g / 2ozs unsalted butter 3 eggs 100g / 4ozs castor sugar 50g / 2ozs cornflour 100g / 4ozs ground almonds 2 tablespoons of brandy to finishapricot glaze chopped almonds lightly chopped pistachio nuts Roll out the pastry and line a 19cm / 7ins sandwich cake tin with it. To make the filling melt the butter and put to one side to cool. Whisk the eggs and sugar over hot water until light and fluffy. Remove from the heat and whisk until cool. Fold in the sifted cornflour, melted butter, ground almonds and brandy. Place in the pastry case and bake in a moderate oven. At 180c or 350f gas 4 for 40 to 50 mins or until firm in the centre. Turn out on to a wire rack to cool When cold brush the top and sides with the apricot glaze. Then sprinkle with the crushed pistachio nuts
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