| How To Cook: |
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1. Mix butter, sugar and egg (use an electric mixer, at medium speed, if available).
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2. Fold in sifted flour and chill for 15 minutes.
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3. Roll out two-thirds of this dough on lightly floured waxed paper into a round 1/8 inch thick.
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4. Fit into a 9-inch sandwich tin, carefully peeling off the paper, and if necessary leveling the top.
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5. Spread with raspberry jam (optional), then with the almond paste.
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6. Roll out the remaining dough into an oblong 1/8 inch thick.
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7. With a pastry wheel, cut 6 strips about 8 inches by ¾ inch.
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8. Lay 3 strips 1¼ inches apart over the almond paste; lay the rest at right angles.
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9. Re-roll the pastry trimmings and cut 5 strips, 5 inches by ¾ inch.
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10. Place end to end against the inside edge of the tin; with the pastry wheel trim level with the top of the cake.
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11. Bake in a moderate oven (350°F) for 45 minutes; cool in the tin, then lift out with a spatula and place on a cake rack until completely cold.
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ALMOND PASTE:
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1. It is best to start preparing this early in the day.
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2. Using a very fine blade, mince almonds 3 times.
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3. Blend with icing sugar, egg whites (unbeaten), egg, butter and almond essence.
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4. Refrigerate this paste.
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