less than 30 mins
1 to 2 hours
[col type=”one-fourth last”]
By Matt Tebbutt
- 4 free-range eggs
- 125g/4½oz caster sugar
- 110g/4oz ground almonds
- 2 handfuls amaretti biscuits, smashed into small pieces
- 5 tbsp Armagnac
- 400g/14oz sweet shortcrust pastry, homemade or ready-made
- 3 tbsp orange marmalade
- 1 orange, zest only
- handful whole blanched almonds
- 75g/2½oz apricot jam, warmed through
- crème fraîche, to serve
Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside.
Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside.
Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin.
Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds.
Bake for 40–60 minutes. Remove from the oven and allow to cool.
Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest.