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Categories:
apples flour icing sugar butter egg yolks butter sugar eggs lemon rind almonds flour apricot jam brandy
Viewed: 7 - Published at: 7 months agoIngredients
- 2 x apples, Granny Smith
- 3/4 c. flour, plain
- 1/4 c. icing sugar
- 60 gm butter
- 1 x egg yolks
- 125 gm butter
- 1/3 c. sugar (caster)
- 2 x Large eggs
- 2 tsp grated lemon rind
- 1 c. almonds, grnd
- 2 Tbsp. flour, plain
- 2 Tbsp. apricot jam
- 1 Tbsp. brandy
Method
- Grease a 20cm X 30 cm Lamington pan.
- *Prepare the pastry:Sift flour and icing sugar into a bowl and rub in the butter.
- Add in the egg yolk and mix gently to a hard dough.
- Press mix over the base of the prepared pan.
- *Prepare the filling:Beat the butter and sugar in a small bowl with an electric mixer till light and fluffy.
- Add in Large eggs, one at a time beating well between additions.
- Add in rind, almonds, flour and brandy and beat till just combined.
- Peel, core and finely slice the apples.
- Press the filling proportionately over the base of the prepared pastry and arrange the apple slices neatly over the filling in an overlapping fashion.
- Bake in a moderately warm (350 C) for 20 min and then reduce heat to moderate (320 C) and bake a further 20 min till the filling is set and the apples are lightly browned.
- Combine jam and brandy in a pan and heat till jam has dissolved.
- Brush over the apples while hot to glaze.
- Serve with afternoon tea.
