Gateau Pithiviers Recipe

Gateau Pithiviers Recipe

Ingredients: Makes one 25 cm / 10 in cake

100 g/4 oz butter or margarine, softened
100 g/4 oz caster (superfine) sugar
1 egg
1 egg yolk
100 g/4 oz/1 cup ground almonds
30 ml/2 tbsp rum
400 g/14 oz Puff Pastry

For the glaze:
1 egg beaten
30 ml/2 tbsp icing (confectioners') sugar

Method:

Beat together the butter or margarine and sugar until light and fluffy. Beat in the egg and egg yolk, then beat in the almonds and rum. Roll out half the pastry (paste) on a lightly floured surface and cut into a 23 cm/9 in circle. Place on a dampened baking (cookie) sheet and spread the filling over the pastry to within 1 cm/0.5 in of the edge. Roll out the remaining pastry and cut into a 25 cm/10 in circle. Cut a 1 cm/0.5 in ring off the edge of this circle. Brush the edge of the pastry base with water and press the ring round the edge, gently pushing it to fit. Brush with water and press the second circle over the top, sealing the edges. Seal and flute the edges. Brush the top with beaten egg, then mark a pattern of radial cuts on the top with the blade of a knife. Bake in a preheated oven at 220C/425F/gas mark 7 for 30 minutes until risen and golden brown. Sift the icing sugar over the top and return to the oven for a further 5 minutes until shiny. Serve warm or cold.

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