Almond and Brandy cake recipe

Ingredients

Almond and Brandy cake

Gateau 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 finish

apricot 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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