Ingredients

For the frangipane
3 eggs
115g caster sugar
115g butter, softened
80g ground almonds
30g ground pistachios
1 tbsp plain flour

For the gateau
450g puff pastry
2 tbsps raspberry jam
1 egg yolk, to glaze
30g icing sugar

Method

Preheat the oven to 240˚C/gas 9.

For the frangipane

• Beat together the butter and sugar until light and creamy. Add the eggs and then fold in the almonds, pistachio and flour.

Mix well until you have a smooth paste. You can add a little more flour to smooth.

For the gateau

• Roll out the pastry and cut out two circles, approximately 25cm in diameter. Lay one circle over a 23cm flan dish and tip in the almond mixture, leaving a couple of centimetres clear around the edges.

Spread the other circle with jam, leaving 2cm clear around the edges. Brush the edge with egg yolk and invert over the filling. Press the edges to make a firm seal and tip out on to a lightly greased baking sheet. Brush with the remaining egg yolk and score the top with a sharp knife.

Bake for 10 minutes, then lower the heat to 220˚C/gas mark 7 and cook for a further 25-30 minutes until golden.

In the last five minutes of cooking, dust with icing sugar to give the pastry a rich glaze. Allow to cool and serve while still warm.

Anton Dougall is an Expert on Maltese food.