Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Apricot & almond bakewell
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- More effort
- Serves 4
Skip to ingredients
- 400g sweet shortcrust pastry
- 140g self-raising flourplus a little extra for dusting
- 200g buttersoftened
- 140g ground almonds
- 140g golden caster sugar
- 3 eggsbeaten
- 600ml jar apricot compote
- 1 tbsp flaked almonds
- icing sugar, Greek yogurtand clear honey, to serve
- 140g madeira cake
Nutrition: per serving
- kcal822
- fat52g
- saturates21g
- carbs81g
- sugars45g
- fibre4g
- protein12g
- salt1.1glow
Method
step 1
Roll out the pastry with a little flour until big enough to line a deep 20-23cm loosebottom tart tin. Line the tin with the pastry, leaving any excess overhanging. Chill or freeze for 30 mins.
step 2
Heat the oven to 180C/fan 160C/gas 4. Line the pastry with baking paper, fill with baking beans, then bake blind for 20 mins. Remove the paper and beans, then bake for 5 mins more until the pastry is pale biscuit coloured.
step 3
Meanwhile, make the filling. Whizz the madeira cake in a food processor, then tip into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Briefly beat together until smooth.
step 4
Reduce the oven to 160C/fan 140C/gas 3. Tip the compote into the pastry case and spread to cover the base. Spoon over the almond mixture and gently spread to cover the compote. Scatter with the flaked almonds, then bake for 1 hr until golden and firm to the touch. Remove onto a serving plate and serve slightly warm, dusted with icing sugar with Greek yogurt and a drizzle of honey alongside.
