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1 3/4 c. sifted all-purpose flour

3/4 c. sugar

2 tsp. dry cocoa (not a mix)

1 tsp. baking powder

3/4 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. cloves

1/2 c. (1 stick) butter, softened

1 egg, beaten

3 1/2 oz. whole blanched almonds, ground (1 c.)

2 tbsp. kirsch or cherry brandy

1/2 tsp. grated lemon rind

2 tbsp. lemon juice

1 jar (10 oz.) red raspberry jam

Powdered sugar

Sift flour, sugar, cocoa, baking powder, cinnamon, salt and cloves into a medium size bowl. Cut in butter with a pastry blender or two knives. Stir in

egg, ground almonds, kirsch, lemon rind and juice until mixture is well blended. Chill 1 hour, or until dough gets firmer.

Cut the dough in half. Fit the bottom of a 10 inch greased and floured springform pan with first half of dough. Spread 1/2 cup jam over dough. Sprinkle

a pastry board lightly with flour and roll finger-thick strips of dough with second half of dough. Arrange strips, lattice-fashion, over preserves. Bake

in a moderate oven (350 degrees) 50 minutes, or until pastry is firm. Cool in pan on wire rack. Remove cake from pan. Fill lattices with additional raspberry

jam, if you wish. Sprinkle with powdered sugar
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