1 cup wheat wheat flour for almond pastry and 3 tbsp - for oat pastry 1/2 cup sugar for almond pastry and 3 tbsp - for oat pastry 6 tbsp butter for almond pastry and 1 tbsp for oat pastry egg 1 cup almonds, chopped short 1 lb apricots, tinned 3 tbsp oat flakes 1/2 tbsp cinnamon, ground | Directions: Mix and cut with a knife sieved flour with butter so as to get crumbly texture. Add almonds, sugar, an egg. Knead the dough and refrigerate it for 30 minutes. Then put it in the mold, level the surface and cover with apricot slices drawing off 4/5 inch (2 cm) from the edges.
Mix oat flakes with 3 table spoons of flour, 3 tablespoons of sugar, cinnamon and 1 tablespoon of butter. Knead the oat dough, cover apricots with it. Bake in an oven at 360oF (180oC) until ready.
Cut the ready cake into portions right in the mold. Cool.
Serve with ice cream. |
