Almond 'Speck' Cake

Ingredients

• 300 gWheat flour
• 180 gButter
• 320 gSugar
• 100 mlWater
• 250 gAlmond
• 2 pcsLemon
• 1 pcsEgg
• 60 gEgg white
• 30 gCandied lemon peel
• 1 gSalt

Instructions

1. 1

   Prepare almond filling

   • Place sugar and water (about 100 ml water for 250 g sugar) in a small pot, bring to a boil and simmer a few minutes until the sugar dissolves into a thin syrup. Remove from heat and let cool to hand temperature.
   • Mix ground almonds with finely grated lemon zest and lemon juice. Stir in the lukewarm sugar syrup and set aside to cool.
2. 2

   Make shortcrust pastry

   • Combine flour, sugar (for dough) and a pinch of salt in a bowl.
   • Add cold butter in small pieces and the egg and quickly knead into a smooth shortcrust dough (add 1–2 tbsp cold water if needed).
   • Divide the dough into two equal portions, flatten, wrap in cling film and chill for 15–30 minutes.
3. 3

   Assemble and bake

   • Preheat oven to 180 °C (350 °F) conventional.
   • Line a 26–28 cm tart pan with the first dough piece, leaving a small rim.
   • Roll the second dough slightly larger to use as top layer.
   • Spread the cooled almond filling over the bottom crust leaving about 3–4 cm edge free. Cover with the top dough and press the edges.
   • Bake at 180 °C for about 30–35 minutes until golden.
4. 4

   Finish

   • Whisk the egg whites from 2 eggs until stiff and spread over the baked cake.
   • Sprinkle chopped candied lemon peel and arrange a few fresh lemon slices on top.
   • Return to the oven for 5–8 minutes until the egg-white glaze is slightly dried. Cool before serving.