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100g unsalted 100g caster sugar
75g ground almonds
45g plain
2 eggs
Zest of 1 small orange
¼ tsp almond extract
Flakes almonds to top Icing to dust
Preheat oven to 160c fan. Grease and line a 25x16cm baking tray.
For the pastry:
In a bowl using your fingertips, rub the flour and butter together until it resembles breadcrumbs. Add the water and mix until you have a soft dough. Roll this out on a lightly floured surface until it is a rectangle appx 3mm thick. Lay this pastry on the bottom of the prepared tray.
Spread the mincemeat on top of the pastry so it's an even layer.
For the frangipane:
In a large bowl beat the butter and sugar until light and fluffy, then add the eggs and continue to beat. Add the flour, ground almonds, orange zest and vanilla and mix until everything is just incorporated. Spread this evenly on top of the mincemeat.
Scatter some flaked almonds over the top and place in the oven for appx 28-30 mins. The top will go a light golden brown and it will be firm touch. Take out the oven, allow to cool for a few mins and then fully cool on a wire rack. Dust with icing sugar before eating.
Enjoy.
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
