Base
| 150 g | Butter, softened |
| ½ cup | Caster sugar |
| ¼ tsp | Almond essence |
| 1 ½ cups | Flour |
| ¼ cup | Sliced almonds, toasted (Main) |
Filling
| 3 | Eggs |
| ¼ cup | Caster sugar |
| 250 g | Sour cream |
| 1 | Egg, yolk only |
| 3 cups | Fresh mixed berries, plus extra for garnish (Main) |
| 1 to serve | Whipped cream, or yoghurt |
Directions
- Preheat oven to 180C.
- Line a 28cm x 18cm tin with baking paper.
- For the base: Place butter, sugar and essence in a bowl.
- Beat until light and creamy. Fold in the flour and almonds. Press evenly into the tin.
- Place in the oven for 15 minutes until lightly browned. Remove and allow to cool.
- For the filling: Place the eggs, yolk, sugar and sour cream in a blender. Whizz until smooth. Pour over the cooked base.
- Gently sprinkle the berries over. Place back in the oven for 35 minutes, until the centre is set. Remove and leave to cool in the tin.
- Cut into pieces and serve with cream or yoghurt and extra berries.