Non-Stick Traybake/Brownie Tin (7.8x7.8inches or 20x20cm)
Baking Paper
3 Bowl
Food Processor
Electric Mixer
Knife
Cutting Board
Pastry Brush
Rolling Pin
Ingredients
120gramCandied Orange
70gramButter
120gramSugar
PinchofSalt
1Egg
2tspAnise seeds
350gramSelfraising Flouror 320 gram of Oat Flour and 1,5 tsp Baking Powder
½Grapefruitoptional
7tbspWater
Almond Filling
150gramBlanched Almonds
50gramSugar
2tbspButter
1Lemon
1Eggwhite
Topping
Egg Yolk
175gramPowdered Sugar
Food Coloring
Water
Cream
Candied Orange
Lemon Thyme
Instructions
Preparations
Chop the candied orange into small cubes.
Add some baking paper to the brownie tin and grease it slightly with some butter.
Preheat the oven on 160 degrees Celcius or 320 degrees Fahrenheit.
The Dough
Whisk the butter until light and airy. Then, while whisking, you can add the sugar spoon by spoon. Once all the sugar is added, you can break an egg into the bowl. Mix everything and then add the flour, pinch of salt, zest of ½ grapefruit, anise seeds and water.
Place the dough in the fridge for about 15 minutes.
The Almond Filling
Make the almonds filling by mixing the almonds and sugar in the foodprocessor. Once the almonds are crumbled, you can add the butter, eggwhite, juice and zest of one lemon.
Assembling the Pastry
Divide the dough in two equal parts. Use a rolling pin to flathen the dough until it equals the size of the brownie tin. Add a layer of dough to the brownie tin, whereafter you spread the almond filling on top. Finish the pastry with the other layer of dough.
Use the pastry brush to glaze it with the egg yolk. Bake the pastry for about 30-35 minutes in the preheated oven.
Topping
Mix the powdered sugar with food coloring. Then add some water, by teaspoon, until you have a thick glaze.
Top the cooled down cake with glaze. Once serving, you can finish it with some cream, candied orange and lemon thyme. If you prefer to prepare the finishing touches, you can also top the cake with buttercream.