This cake, with its rich layer of almond paste through the middle as well as on top, was traditionally made for the fourth Sunday in Lent. It was intended to be eaten at a small family celebration on the Sunday afternoon, marking the fact that Lent was more than half over. The recipe comes from Berkshire.
Grease and line an
Make the almond paste by working the ground almonds, sugar and egg into a stiff paste. Roll the paste out into 2 thin rounds the size of the cake tin.
Cream together the butter and sugar until pale and light and add each egg separately. Fold in the flour, currants and peel and stir lightly.
Put half the cake mixture into the tin, cover with 1 round of almond paste and then put in the rest of the cake mixture
©1980 The Estate of Elizabeth Ayrton