Christmas standard in our family. Sadly, I have long lost the recipe I found 30 years ago; this is the latest “recreation”, a “Chinese whispers” recipe.
One to try next year – Yotam Ottolenghi’s recipe looks MUCH more like the one I lost.
Ingredients – to fit a 10 inch round dish/tin
- 175g/6oz butter
- 75g/3oz sugar
- 1 egg
- 1 tsp vanilla essence
- juice of 1 lemon
- 1-2 tbsp milk
- 350g/12oz self-raising flour
- fresh ground spices from here (with the lemon zest)
- packet of ready made marzipan
- plenty almonds to decorate – whole, halves, or slices
- beaten egg to glaze
- Rub in flour and butter. Stir in sugar, spice mix, then egg, lemon juice, vanilla, and just enough milk to make a firm dough.
- Leave to rest for 30 minutes in fridge.
- Pre-heat oven to 190C/375C/Gas mark 4.
- Use half of the dough to line a greased 10 inch sandwich tin/dish. Fill with marzipan (in ½ cm slices) to about 1 cm from the sides. If the dough rolls easily, roll other half to fit and lay on top, or just cut slices and lay on top; seal any holes.
- Seal edges WELL* with your thumb prints.
- Lay halved/whole/sliced almonds in a pattern, and brush top with beaten egg.
- And bake for 30 mins in a moderate oven, until golden.
- Cut while hot, but leave to cool before your remove the pieces from the dish.
* And I mean “well”! Marzipan baked on to your tin is hard to clean afterwards.