This recipe for traditional almond cream is super easy and so versatile. Wonderful on it's own, even better mixed with fruits. Use as a topping for compotes, cakes or chocolate puddings, or as a delicious cakey filling for tarts.
100g ground almonds
30g plain flour
120g soft butter
120g caster sugar
1 teaspoon of almond extract
2 large eggs
Sift together the flour and ground almonds
In a separate bowl - Cream the butter and sugar
Fold the almond mix into the butter/sugar mix
Beat in the eggs one at a time, making sure the first is well mixed in before adding the second.
Stir in the almond extract
Use at room temperature as its easier to spread, but it can be kept in the fridge for a few days.
When ready to bake, put it in an oven at 160ºC (gas mark 4) until golden brown.