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INGREDIENTS:
¾ cup plus 2 tablespoons soft butter
1 cup granulated sugar
1 egg
Zest of 1 lemon
3-1/3 cups all-purpose flour
1 teaspoon baking powder
9 oz Earth & Vine Provisions Raspberry Cranberry Jam
½ cup ground almonds
Powdered sugar
PREPARATION:
Grease a 10 inch spring form cake pan. Preheat oven to 425 degrees F.
In a large bowl, beat butter and granulated sugar until creamy.
Stir in egg and lemon peel. Sift flour and baking powder together.
Fold a few tablespoons into mixture.
Add remaining mixture.
With fingertips, work mixture quickly into crumbs. Place half the crumbs
in prepared cake pan.
Spread with Raspberry Cranberry Jam.
Mix remaining crumbs with almonds and scatter over Jam.
Bake 50 to 60 minutes or until top is golden brown.
Remove cake from oven and let cool on rack for 20 minutes before removing from spring form pan.
Sift powdered sugar over cooled cake and serve.
This recipe was adapted from:
HP Books, Best of Baking
Annette Wolter
Christian Teubner
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