Sunday usually calls for a cake or pudding to be made. I chose this recipe as although you couldn’t call it local, its made from long-life ingredients such as jam, ground almonds and flour. This recipe is from Delicious Magazine. The sponge is very similar to bakewell tart.
- 300g self-raising flour
- 75g butter
- 185g golden caster sugar
- 3 medium eggs, separated
- 5-6 tbsp milk
- 12 tbsp strawberry jam or conserve
- 60g ground almonds
- Few handfuls flaked almonds
- 1. Grease and line the base and sides of a straight-sided, rectangular baking tin (about 30 x 20cm, and 5cm deep) with baking paper. Preheat the oven to 180C/fan160C/gas 4.
- 2. Place the flour, butter, 75g sugar, egg yolks and milk in a food processor. Whizz until it resembles breadcrumbs, adding a little more milk if the mixture looks dry. Or, in a large bowl, rub the butter into the flour, stir in 75g sugar, then mix in the yolks and milk. Tip the mixture into the tin and, using damp hands, press down into an even, compact layer. Spread the jam evenly over the top.
- 3. In a clean bowl, whisk the egg whites until soft peaks. Fold in the remaining sugar and ground almonds. Spread on top of the jam (don’t worry that it’s a thin layer, it will rise in the oven) and scatter with the flaked almonds. Bake for 30 minutes, or until risen and golden. Cool in the tin, then cut into slices.