Ingredients for approx. 12 pieces:
For the shortcrust pastry:
75 g pecan nuts
180 g flour
1 level tsp baking powder
1 egg yolk (M)
100 g cold butter
50 g sugar
2 tbsp cold water
For the filling:
100 g marzipan paste
1 egg white (M)
200 g fig jam
1 tsp grated organic lemon zest
50 g pecan nuts
Also:
some pecan nuts
2 tsp fig jam
Icing sugar for dusting
Preparation:
1. For the dough, finely grind pecans in an electric grinder. Then mix with flour and baking powder. Add the egg yolks, butter in pieces, sugar and water and chop with a knife to make dry crumbs. Knead everything by hand into a smooth dough.
2. Roll out half of the dough thinly on a floured work surface. Line a pie dish (approx. 22 cm diameter) with it, pressing up a rim (approx. 1 cm). Put the tin in the fridge for about 30 minutes. Wrap the rest of the dough in foil and put in the fridge.
3. Coarsely grate the marzipan and mix with the egg white. Stir in the fig jam and stir in the lemon zest. Finely chop the pecan nuts and mix in. Spread the mixture spread over the base of the pastry. Put the tin back in the fridge.
4. Roll out the rest of the pastry on a floured surface into a rectangle and cut out strips. Place the strips as a grid on top of the fig mixture and press down the edge.
5. Bake the cake in a preheated oven at 200°C (gas mark 3-4, fan oven 180°C) for about 30 minutes. Leave the cake to cool.
6. For garnishing, stick the pecan nuts to the edge with the fig jam. Serve cake lightly dusted with icing sugar.
Tip: Try the cake with the peach or reneklode jam varieties.
Preparation time approx. 60 minutes + cooling time
Nutritional values per piece approx.:
Calories: 289
Joule: 1213
Protein: 4,1 g
Fat: 18,2 g
(FoodCentrale by ddp images)
