Ingredients

Pastry

• 1¼ cups flour
• ½ teaspoon ground cinnamon
• 2 tablespoons caster sugar
• 100 grams butter, diced
• 1 egg yolk
• 1-2 tablespoons cold water

Filling

• 2 cups ground almonds
• ¾ cup bitter marmalade
• ½ cup caster sugar
• ½ teaspoon ground cinnamon
• grated rind 1 lemon
• 3 eggs
• 75 grams melted butter
• ¼ cup semillon wine

Method

Pastry

1. Sift the flour, cinnamon and sugar into a bowl. Rub in the butter to make fine crumbs.
2. Blend the egg yolk with the water and cut into the pastry to form a firm dough. Turn out and bring together.
3. Roll the dough out large enough to line the base and sides of a 23cm loose-bottomed flan tin.
4. Bake blind at 190ºC for 10-12 minutes. Remove the baking-blind beans and cook a further 5-7 minutes, until the base is just cooked.

Filling

1. Mix half a cup of the almonds with the marmalade and spread over the pastry flan.
2. In a bowl, gently stir together the remaining almonds, sugar, cinnamon, lemon rind, eggs, butter and wine. Spread on top of the marmalade.
3. Return to a 170ºC oven for 20-25 minutes untikl the filling is set. Stand for 10 minutes before serving. Dust with icing sugar and serve in wedges with whipped cream.