- BAKE: 60m
- SERVES: 24
Method (Makes 1 tray – 21-24 portions)
This was made in a 30x20cm (12×8 inches) loose bottom tart tin.
Spread the jam evenly over the bottom of the pasty case.
Place the cake mix, ground almonds, lemon zest and juice, water and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.
Place the cake batter on top of the jam and spread evenly.
Sprinkle with the flaked almonds.
Bake in a preheated oven 180°C (360°F Gas Mark 4) for 50-60 minutes until firm to the touch.
“Can I just say how absolutely brilliant your cake mixes are and I have never found cake mixes so easy to use! Well Done ”Marion Gannon
Nice to hear from dear member, Mr. Fletcher in Nottingham who has recently baked this recipe and has "never tasted anything as good".