Rum And Almond Pastry Cake Recipe

1. 1

   To make filling, cream butter with sugar till light and fluffy.

2. 2

   Beat in one whole egg and on egg yolk, reserving white.

3. 3

   Mix in the grnd almonds and rum.

4. 4

   Cover and refrigeratefor 40 min.

5. 5

   Roll out dough to 1/4-inch thickness.

6. 6

   Cut out 2 rounds, one 8-inch and the other 9-inch.

7. 7

   Place smaller one on a dampened baking sheet.

8. 8

   Place almond filling in a ball in center of dough round, leaving at least a 2-inch border all around.

9. 9

   Brush edges with water.

10. 10

    Place second dough round on top and press edges together to seal.

11. 11

    Using a knife, trim, then push up edges and crimp.

12. 12

    Refrigeratefor 15 min.

13. 13

    Preheat oven to 450 degrees.

14. 14

    Brush pie with reserved beaten egg white.

15. 15

    Leave for 1 minute, then brush again.

16. 16

    Using the tip of sharp knife, score top of pie to make a swirl pattern.

17. 17

    Bake for 20 min, then reduce temperature to 400 degrees and bake for 25 min longer, or possibly till well-risen and golden.

18. 18

    Remove from oven and increase heat to 475 degrees.

19. 19

    Sift icing sugar over pie and return to oven to bake for 4-5 min to glaze.

20. 20

    Remove from baking sheet with a spatula and place on serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.