Traditional at Easter. These quantities are for a
Grease and line a
Cream the butter and sugar until white and fluffy. Add the warmed syrup to the beaten eggs and stir in. Mix the dry ingredients together and fold in, keeping a fairly stiff texture throughout. Use a little milk to blend if necessary. Put half the mixture into the tin, then a layer of almond paste which you have rolled to a thickness of about ¼ inch (½ cm.). Press down to make sure there are no air bubbles underneath, then add the remainder of the mixture. Bake at 300° F., gas mark 2, for about 2¼ hours or until well risen and firm to the touch. Cover with the remainder of the almond paste when quite cold, and brown slightly under the grill.
©1975 The Estate of Elizabeth Ayrton