Cook Time: 35 - 40 minutes
What you need
Pastry
- 175g/6oz Odlums Cream Plain Flour
- Pinch of Salt
- 75g/3oz Butter or Margarine
- Cold Water
Topping
- 75g/3oz Odlums Strong or Cream Plain Flour
- 125g/4oz Butter or Margarine
- 125g/4oz Shamrock Golden Caster Sugar
- 100g pack Shamrock Ground Almonds
- 2 Eggs
- 2 teaspoons Goodall’s Almond Extract/Essence
- 2 tablespoons Fruitfield Raspberry Jam
- Shamrock Flaked Almonds, to decorate
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7″/ 28x 18cm Swiss Roll tin.
- Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
- Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
- Make the topping by melting the butter/margarine in a pan over a low heat.
- Remove from the heat and add the sugar, ground almonds and flour.
- Mix well, then beat in the eggs and almond essence. Leave to cool a little.
- Remove pastry from the fridge, spread the jam over the top of the pastry base.
- Pour the topping over the jam.
- Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
- When cool, cut into slices.
