A crunchy almond topping, soft cake-like filling and crisp shortbread base are texture sensations for your mouth.
- Portion size 40 servings
- Credits : Canadian Living Magazine: May 2008
MethodBase: In bowl, beat together butter, sugar and salt until fluffy; stir in flour. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan; prick with fork. Bake in centre of 350°F (180°C) oven for about 17 minutes or until golden. Let cool on rack.
In bowl, beat butter with granulated sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in sherry and lemon rind. Beat in ground almonds. Stir in flour and salt.
Spread jam over base. Pour almond mixture over jam. Sprinkle with slivered almonds. Bake in centre of 350°F (180°C) oven for about 30 minutes or until golden and cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Sprinkle with icing sugar.
Nutritional facts Per piece: about
- Sodium 98 mg
- Protein 3 g
- Calories 165.0
- Total fat 10 g
- Cholesterol 36 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
- Iron 5.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 6.0