Breads, Biscuits and Cakes Recipes - Pasta Ribbon Cake

Ingredients

• 300 g/11 oz/2 1/4 cups plain (all-purpose) flour

• 50 g/2 oz/1/4 cup butter, melted

• 3 size 1 eggs, beaten

• A pinch of salt

• Oil or butter for greasing

• Flour for dusting

• 225 g/8 oz/2 cups chopped almonds

• 200 g/7 oz/scant 1 cup caster (superfine) sugar

• Grated rind and juice of 1 lemon

• 90 ml/6 tbsp kirsch

---

Method:

1. Sift the flour into a bowl. Make a well in the centre and pour in the butter, eggs and salt.

2. Knead together with the fingers to form a soft dough. Roll out thinly and cut into narrow ribbons. Cover with a clean tea towel (dish cloth).

3. Grease a 23 cm/9 in cake tin (pan) and dust with a little flour. Mix the chopped almonds with the sugar and lemon rind.

4. Arrange a layer of the pasta ribbons in the base of the tin. Sprinkle with a little of the almond mixture and drizzle with a little of the liqueur.

5. Continue layering, ending with a layer of pasta. Cover with buttered greaseproof (waxed) paper and bake at 180°C/ 350°F/gas mark 4 for 1 hour.

6. Carefully loosen the edges and turn out on to a serving plate. Serve warm or cold.