Steve's website

This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

cake

    Gateaux Pithivier 

    
500g Puff pastry
125g butter
125g caster sugar
125g ground almonds
2 eggs
1 tsp vanilla
1 tsp almond extract 
1 tbsp rum
Raspberry Jam - optional as a layer beneath frangipane
Icing sugar to dust

    Make Frangipane with butter, sugar, eggs, almonds and extracts and chill

    Roll out puff pastry into two disks and roll out the frangipane, then assemble as a sandwich. Leave a 2.5cm border around the filling.

    Rough up the edges of the pastry to help them rise (cut dents/lines into edge of pastry with a sharp knife)

    Seal and glaze top pastry with egg but do not glaze the edges.

    Freeze the pie. Score the top pastry whilst semi frozen in swirls from center

    Needs to be cooked from frozen - 200 deg C for 30 mins

    Dust with icing sugar