Because I've still got some marrow cream left I decided to make a lemon Bakewell tart. This is the recipe I used
1 ready made pastry case (I used a bought one)
3 generous tablespoons of marrow cream
3oz/75g butter, softened
3oz/75g caster sugar (I used golden caster sugar)
1 egg, beaten
4oz/110g self-raising flour
1oz/25g ground almonds
1oz/25g ground almonds
juice of 1 lemon (and the grated rind if you want to)
halved almonds for decoration
Cream the butter and sugar together until light and fluffy. Gradually add the beaten egg. Fold in the flour and ground almonds, then stir in the lemon juice. In the pastry case, spread the marrow cream evenly over the base and cover with the cake mixture. Arrange the halved almonds on the surface. Bake for 15 minutes at gas 6, 400F, 200C then turn down heat to gas mark 2, 300F, 150C and bake for a further 30 minutes.
It turned out really fluffy and the marrow cream was lovely and lemony.
2 comments:
I love lemons AND especially almonds--I'll bet this was just lovely!
This looks and sounds absolutely delicious....I was thinking perhaps it would make a nice Christmas dessert. I better be making some more "marrow cream" before the courgettes disappear from the grocery.
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