Pasta Ribbon Cake Recipe

Pasta Ribbon Cake Recipe

Ingredients: Makes one 23 cm / 9 in cake

300 g/11 oz plain (all-purpose) flour
50 g/2 oz butter or margarine, melted
3 eggs, beaten
A pinch of salt
225 g/8 oz/2 cups almonds, chopped

200 g/7 oz/scant 1 cup caster (superfine) sugar
Grated rind and juice of 1 lemon

90 ml/6 tbsp kirsch

Method:

Place the flour in a bowl and make a well in the centre. Stir in the butter, eggs and salt and mix to a soft dough. Roll out thinly and cut into narrow ribbons. Mix together the almonds, sugar and lemon rind. Grease a 23 cm/9 in cake tin (pan) and sprinkle with flour. 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 kirsch. Continue layering, ending with a layer of pasta. Cover with buttered grease-proof (waxed) paper and bake at 180C/ 350F/gas mark 4 for 1 hour. Turn out carefully and serve warm or cold.

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