Prep 10 mins
Cook 30 mins
This recipe is from the October 2008 Womens Weekly, and it is a recipe that Margaret Fulton states she received when she was visiting the town of Pithivier in France. Margaret is one of Australia's leading cookery writers and the author of 15 best selling cookbooks that have sold more than 4 million copies. This is apparently the traditional cake served on Twelfth Night in France. I liked the ingredients and the fact that you could prepare it ahead of time and have it baking whilst you sat down for dinner with your guests.This is perfect if you want a dessert that is not too filling!
- 90 g unsalted butter
- 1⁄4 cup caster sugar
- 1 egg yolk
- 3⁄4 cup ground almonds
- 1 tablespoon rum
- 1 sheet ready rolled puff pastry (butter puff pastry)
- 1 lightly beaten egg
- 2 tablespoons white sugar
- Cream butter and caster sugar in a small bowl until combined.
- Beat in egg yolk, ground almonds and rum.
- Cut the pastry sheet in half, placing one half on a buttered baking tray.
- Fill the centre with the almond filling and flatten out, leaving the edges clear.
- Top with the remaining pastry and press the edges together.
- Lightly score the top of the pastry with a sharp knife in a decorative pattern.
- Refrigerate until ready to bake.
- Preheat the oven to 220°C (200°C for fanforced).
- Brush pastry with egg.
- Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes.
- To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes.
- Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.
Delicious! Served ours warm with a dusting of confectioner's sugar on top.Great with a cuppa--thanks for sharing! Made for Tea Party 2010.