Yields6 Servings
For the pastry
 60 g unsalted butter, softened
 60 g golden caster sugar
 ½ medium egg
 125 g plain flour, sifted
 15 g ground almonds
For the filling
 125 g marzipan
 50 g unsalted butter, diced
 75 g golden caster sugar
 2 medium eggs
 120 g ground almonds
 ½ tsp baking powder, sifted
 50 g raisins
 100 g raspberry jam
 30 g flaked almonds
 Icing sugar, for dusting

To make the pastry, cream the butter and sugar together in a food processor, mix in the egg, then add the flour and ground almonds; as soon as the dough begins to form a ball, wrap it in clingfilm and chill for at least 2 hours


Preheat the oven to 190C/Gas5; thinly roll out the pastry on a lightly floured surface and line the bottom and sides of a 23cmx3cm deep tart tin with a removable base, trimming the excess; bake blind for 15-20 minutes until lightly coloured


While the pastry is baking, thinly roll out the marzipan on a surface dusted with icing sugar and cut out a 23cm circle


Make a sponge mixture by creaming the butter and sugar together in a food processor, then add the eggs one at a time, the ground almonds and baking powder; stir in the raisins


Lay the circle of marzipan inside the pastry case, spread the raspberry jam over the marzipan then spoon the sponge mixture on top; scatter over the flaked almonds and return to the oven for 25-30 minutes; leave to cool, dust with icing sugar and serve

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