Ingredients:
2 cups flour
1/2 cup sugar
1 eggs, slightly beaten
1 cup butter, softened
1 teaspoon almond extract
1 dash salt
1/2-1 cup raspberry jam
1 teaspoon cinnamon
1 teaspoon almond extract
2 apples, chopped fine
1 tablespoon sugar
Directions:
For the base: Oven temperature, 325 deg. F.
Soften butter (do not melt).
Beat egg slightly and reserve a small amount for brushing the top of cake.
Add remaining egg to butter.
Add 2 tsp almond extract.
Combine flour, sugar and salt; mix into butter mixture.
Mix well and form into a ball.
Reserve 1/3 for lattice work (topping); Chill slightly.
Press out in greased and lightly floured 9″ X 9″ pan and push up the sides of the pan to create an edge.
Spread out raspberry jam as the cake bottom layer.
For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly.
Mix well and add to the raspberry covered cake base.
Roll out remaining dough and cut into lattice strips.
Place on top of mixture in a lattice pattern.
Brush with reserved egg.
Bake in preheated oven for 30 – 40 minutes.
Cool and dust with sifted icing sugar.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.