Wednesday, 9 July 2014

Buttery Crumbly Almond and Walnut Jelly Cake

All recipes that you see on my blog are from the internet, either from some Food Group on Facebook or a friend's blog, or any random site or blog. Today, however, I decided to go the traditional way and thought of baking something from the one and only cookbook I have. It is a small handbook with a few selected recipes for cakes and cookies. While most of the recipes require 5-6 eggs and loads of butter, this particular recipe was a little moderate in that sense and so I decided to give it a try. The picture in the book and my final product do not stand any resemblance though, the taste was very comforting and definitely worth a try. It's a jelly cake, where the jelly is sandwiched between two layers of the buttery dough. I had used my Mango jelly and so the sandwich is not obvious, but a strawberry preserve will definitely give a better presentation.

50 gms Almonds, dry roasted
50 gms Walnuts, dry roasted
2 cups all purpose flour
1 cup butter, softened
1/2 cup fine grain sugar
1 egg
1/2 tsp salt
1 egg yolk
About 3/4 cup Fruit preserve to spread (preferably in bright color)

Coarsely crush the roasted almonds and walnuts in a grinder and keep aside. In a bowl, mix the flour, salt, sugar, nuts' powder, butter, and the whole egg and mix well to form a loose dough, but which comes together. Now divide the dough into two and separately wrap it with a clingwrap and keep in the refrigerator for 1 hour. 
Meanwhile, lightly butter a 9" square pan and pre heat the oven at 180 degree celsius. Take one dough ball out and with the help of the clingwrap, press it down with your hands to fit the cake tin. Now spread the preserve evenly over the rolled out dough leaving about 1/2" from the sides. Now take the other dough out and roll it out on the clingwrap first on your kitchen counter and then gently transfer it over the spread out jelly. Seal the edges. It is possible that the jelly oozes out from the sides as you press down the top dough. 
Using your hands, gently even out the edges and remove the excess jelly from the sides. Brush the top with the egg yolk and bake in the pre heated oven for 30 minutes till golden on top. Remove from pan immediately and cool on wire rack completely before slicing.

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