This buttery cake is deliciously light and moreish. Shortcrust pastry is topped with an almond-infused choux pastry, baked, iced and then scattered with flaked almonds. Enjoy for dessert, afternoon tea or elevenses.
To make the shortcrust pastry:Process flour and butter in a food processor until you have crumbs. Add the water and knead for 2 minutes or until a soft dough forms.
Divide the dough in half and shape into two long rolls. Roll each into an 8cm x 30cm rectangle. Place on a baking tray. Set aside.
Preheat the oven to 180 degrees C / Gas 4.
To make the choux pastry: Bring the water and butter to the boil in a saucepan. Remove from heat and immediately add flour. Quickly stir until smooth and dough starts to pull away from the sides of the pan.
Add the eggs, one at a tme and stir for 3 minutes after each addition. Stir in the salt and almond extract, then spread all over the tops and sides of the shortcrust pastry rectangles.
Bake for 45 minutes. The cake should be brown and puffy when ready. Remove from the oven and let cool. NOTE: The cake will sink as it cools. This is normal.
For the Icing: Combine the icing sugar, butter, milk and almond extract in a bowl. Mix until smooth. Spread icing over the cake, scatter with almonds and cut into slices.