Can anyone help? i want to make a bakewell tart next week and my book wont arrive in time from the library- basically when browsing the above book i noticed she did a bakwell tart without ground almonds- as i'm very poor this year i'd like to do the same. I will use almond essence though as i've some in the cupboard
can anyone help with a recipe? Its just the sponge filling i'm wondering about. Would a regular victoria sponge mixture with almond essence in work well and if so i resume i have to spread it fairly thinly- but not too thin.