Macaroon Cake
Ingredients
3 1/2 ounces flaky pastry
1 ounce raspberries
3 3/4 ounces sugar
2 1/2 ounces ground hazelnuts
2 egg whites
Grated rind of 1 lemon
Sugar
Icing sugar
Slivered almonds
Cooking Instructions
Puree the raspberries in a blender with 1 1/4 ounce of the sugar, then pass the mixture through a tamis. Prepare a macaroon paste by mixing, with a spatula, the rest of the sugar, the ground powered nuts, the egg whites and lemon rind. Roll out the pastry to a thickness of 1/8 inch and line a 7 inch tart tin with a removable base. Prick it all over with the prongs of a fork .Put it in a refrigerator if you are not going to bake it at once. Preheat the oven to 425 degrees Lightly sprinkle caster sugar over the uncooked pastry, then spread the raspberry puree over it in a smooth layer. Spread the macaroon mixture over the raspberry, smoothing the surface with the help of a spatula. Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat to 350 after 20 minutes if it is browning too quickly. Take it out and leave it to cool a little. Scatter the slivered almonds over the top of the cake while it is still warm. Sprinkle the cake with icing sugar then put it under hot grill for just long enough to caramelize the sugar lightly. Take care, as this takes barely a minute. Let the cake cool, then take it out of the tin.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)