2oz (56g) plain flour
2 tablespoons almond meal
2oz (56g) butter softened
cold water if needed (I have never needed the water)
6oz (170g) butter softened
4oz (113g) caster sugar
2 cups self raising flour
2 teaspoons cinnamon or mixed spice (I have used both and I lean towards the mixed spice)
1/2 cup milk
1 cup icing sugar
Juice of 1/2 lemon or enough to spread icing
1 teaspoon butter softened
You will also need either Raspberry, Strawberry or Plum Jam (Your choice)
For the pastry:
Sift flour and almond meal with salt into a bowl, rub in the butter using your finger tips. Add cold water if it's necessary.
Press the pastry into the base of a greased 3 or 9 inch spring form tin. I greased mine and coated it in flour and put baking paper on the base.
Spread the jam fairly thickly over the base of the pastry. I used Plum jam.
For the cake, beat the butter and sugar until creamed together.
Add eggs one at a time beating well after each one
Mix in sifted flour and spice and add your milk. If your cake batter looks a little thick you can add a splash of extra milk but don't be alarmed.
Spread over pastry base and jam and bake in a moderate oven for about 40 minutes or insert a skewer and if it comes out clean you know it's cooked.
For the icing, combine the icing sugar and softened butter in a bowl and add your squeezed lemon juice, just enough so the icing is at a spreadable consistency.
Shh don't tell the others!!! M x