Everybody In Holland Knows These Cakes...
According to the lovely folks at The Weekend Bakery, "Everybody in Holland knows these cakes". These deliciously moist almond cakes come in two traditional shapes; the round 'Rondos' (which we are making) and the finger 'Kanos' (shaped like a canoe). Differing only by shape, these tea time treats are made by sandwiching a layer of lemon scented marzipan or frangipane between sweet buttery pastry.
The pasty is a variation on a sweet shortcrust. As well as adding light brown sugar to the mix, this pasty includes baking powder to give a slight lift. The resulting dough needs gentle handling as it is fragile and soft. Work quickly on a cool surface and you'll be alright.
Once your pasty is made and left to rest in the fridge, you can make the frangipane. This particular version is fairly soft and pipes easily onto your rounds. Place a disc of pasty in a muffin tin or kano round (we've used Lakeland's Loose-based Mini Sandwich Tin), pipe on a small round of frangipane then top with a second disc, sealing around the edges. Egg wash for beautiful shine and top with a whole almond.