(serves 6)

  • 3 sheets phyllo pastry
  • 30 ml butter, melted
  • 90 g (100 ml) soft butter
  • 90 g (112 ml) brown sugar
  • 2 eggs
  • 200 g ground almonds
  • 40 g (70 ml) cake flour
  • 2 ml baking powder
  • 10 ml lemon zest
  • 100 g flaked almonds
  • icing sugar, to dust

Preheat your oven to 180 °C. Butter a rectangular quiche pan with a loose base. Put a sheet of phyllo pastry on your work surface. Brush with melted butter and fold in half. Put the phyllo in the pan and cut off any surplus peeking over the edges. Brush the phyllo in the pan with butter. Repeat all this with the second and third sheets.

Cream the butter and brown sugar until light and fluffy. Add the eggs and beat well. Add the ground almonds. Sift together the cake flour and baking powder. Add this and the lemon zest to the butter mixture. Spread the mixture into the lined quiche pan. Sprinkle with the flaked almonds and press them into the mixture. Bake for 35 – 40 minutes. Remove and allow to cool. Dust with the icing sugar.