This was really good! Basically it's a tart shell with a little jam (we used raspberry but the chef said that apricot is really good too) and slivered almonds in the bottom and filled with a flourless cake. The cake part really can be baked on its own as an actual cake, the chef baked two little loaf cakes to show us this. I'm going to have to try that, because it'll be really good! Don't get me wrong part of what was great was the whole combination of the jam and cake and crust, but I'm sure the cake alone will be good. That's because the cake was made with almond paste and almond and hazelnut flour so it had a strong nutty flavor. Plus it was tender and moist and excellent! The decoration on top was really easy to do, I just held a cardboard circle over part of the the cake and sprinkled powdered sugar over the whole thing. Apparently this crescent moon version is the most traditional, but you can also use a stencil to make fun shapes with the sugar if you want.
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| Look at that lovely layer of jam and almonds, yum! |
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