I use a pie/quiche dish with removable bottom to make this cake.
1 cup all purpose flour
1/2 cup almond meal (Trader Joe’s)
2 tbsp brown sugar
1 stick of butter (8 tbsp)
2 tbsp very cold water
1/2 cup Fig Preserve (Bonne Maman)
1 1/2 cup blanched almond meal
1/4 cup all purpose flour
1 cup sugar
1 stick of butter
1 tsp lemon zest
1 tsp almond extract
1/4 cup milk
1/4 cup sliced almond/whole unsalted almonds
To make pie crust:
In a mixer place dry ingredients, cut in butter and add egg.
Mix until resembles large crumbs.
Add water, and mix until it forms a large ball.
Knead by hand until uniform.
Press evenly into a pie dish with removable bottom, and chill in fridge for at least an hour (Or in freezer for 15 minutes).
Preheat oven to 375ºF
Place parchment paper to cover pie crust and weigh down with ceramic pie weights.
Bake for 12 minutes.
Remove pie weights (and parchment paper) and bake for 7 minutes more.
Remove pie from oven. Cover pie bottom evenly with Jam.
To make filling:
Lower oven temperature to 325ºF
Cream butter, sugar and lemon zest until light and fluffy.
Add eggs, 1 at a time, beating well until combined.
Add Almond Extract.
Beat in almond meal and flour.
Spread filling over jam in pie crust.
Sprinkle with almonds slices or arrange almonds on top of cake.
Bake for 45 minutes until lightly browned and center is fully cooked (test with toothpick/small knife)