Made with shortbread ingredients, this cake is more like a biscuit, and yet another confection with the egg dilemma. Some cooks make it without a filling or make a small gesture with almond paste. This version has a rich filling, the ginger in syrup adding an oriental touch. We are not using an egg!
- 200 g butter, chilled
- 200 g vanilla sugar
- 125 g almonds, ground
- 125 g white spelt flour
- 15 ml milk, for brushing
- Salt, pinch
- 100 g apricots, dried, soaked, chopped small
- 50 g almonds, skinned, flaked
- 45 g ginger syrup
- 30 g root ginger in syrup
- 24 cm cake mould
Preheat oven to 180°C.
In a large bowl whisk the sugar into the butter, add the almonds, flour and salt.
Form into a dough, divide into two equal pieces.
Combine apricots, syrup, ginger and flaked almonds.
On a floured surface roll a piece of the dough to amply cover the base of the cake mould.
Spoon filling onto this base.
Roll second piece of dough, place over the filling.
Brush top with the milk and with a fork or knife create a motif on the surface.
Bake for 55 minutes until golden brown, cool and cut into wedges.