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Almond Sponge with Orange Topping

Added on Sat Jul 14 2007

Views 810

" This is very good without the topping for a quicker dessert "

This recipe belongs to 'WIZO'

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The Basics

• Dish: Dessert and Sweets
• cuisine: Jewish
• Serves: 10
• Prep Time: 0hrs 15 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• 1 recipe Passover Pastry
• 1 Tablesp Apricot or orange liqueur
• 2 Tablesp Apricot Jam
• 1 Tablesp Lemon Juice
• ½ Grated Rind of lemon
• 1 sachet or 1 teasp Vanilla sugar or essence
• 100 gm Ground Almonds
• 80 gm Caster Sugar
• 2 Tablesp Potato Flour
• 2 Large Eggs
• 100 gm Soft margarine or butter
• 6 Juicy Oranges peeled and cleaned

Method

Last 4 items are for the topping.
Use a loose-bottomed flan tin or Pyrex dish. Preheat oven to 190C/375F/gas 5. Have ready a large piece of foil. Roll out the well-chilled pastry, spinkle with cake meal and fit into the tin. Pierce all over with a fork, line base and sides with the foil and bake for 15 minutes. Remove the foil and bake for a further 10 minutes. Put all pie ingredients (not the topping) into a bowl and beat until smooth, Spoon into the flan case, turn down the oven to 180C/350F/gas 4 and bake until the top is golden brown (about 25 minutes). Leave to cool. This can be used as it is and can be frozen for about 3 months.
For the topping, cut the oranges into sections, sprinkle with lemon juice and let it stand for about 1/2 an hour. Bring jam, liqueur and juice from the oranges to the boil, simmer for about3 minutes and cool. Brown the almond pudding wewith the glaze and arrange the drained oranges over the top and then brush with the remaining glaze. Refrigerate until required.