• Short crust pastry, using
• 4 oz. flour, etc.
• raspberry jam
• 2 oz. butter
• 2 oz. sugar
• 1 egg
• 2 oz. ground almonds
• 2 oz. cake-crumbs
• almond essence
• icing sugar

Line a 7-in. flan ring or a pie-plate with the pastry. Place a good layer of raspberry jam on the bottom. Cream together the butter and sugar till thick and white. Beat in the egg and add the ground almonds and cake-crumbs and a few drops of almond essence. Spread the mixture on top of the jam and bake in a fairly hot oven (400° F., Gas 6) for about ½ hr.

Sprinkle icing sugar on top and serve hot or cold.