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Macaroon cake (Gateau sec aux noisettes)
Servings: 6

100 g flaky pastry (3 1/2 oz)
30 g raspberries (1 oz)
110 g sugar (3 3/4 oz)
75 g ground hazelnuts (2 1/2 oz)
2 egg whites

grated rind of 1 lemon
caster sugar
icing sugar
slivered almonds

Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the
sugar, then pass the mixture through a tamis.

Prepare a macaroon paste by mixing, with a spatula, the rest of
the sugar, the ground powered nuts, the egg whites and lemon rind.

Roll out the pastry to a thickness of 2-3 mm (1/8 in) and line an
18 cm (7 in) tart tin with a removable base. Prick it all over
with the prongs of a fork (Put it in a refrigerator if you are not
going to bake it at once).

Pre-heat the oven to 220 C/425 F.

Lightly sprinkle caster sugar over the uncooked pastry, then spread
the raspberry puree over it in a smooth layer.

Spread the macaroon mixture over the raspberry, smoothing the
surface with the help of a spatula.

Cook the cake for 40 minutes in the pre-heated oven. Reduce the
heat to 180 C/350 F after 20 minutes if it is browning too quickly.
Take it out and leave it to cool a little.

Scatter the slivered almonds over the top of the cake while it is
still warm. Sprinkle the cake with icing sugar then put it under
hot grill for just long enough to caramelise the sugar lightly.
Take care, as this takes barely a minute.

Let the cake cool, then take it out of the tin.

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