Frangipane cake

Sweet shortcrust pastry

• 50 g raw sugar
• 100 g butter, chilled, cut into cubes
• 230 g plain flour
• 1 egg
• 1 pinch sea salt
• 1 tsp natural vanilla extract

Frangipane cake

• 150 g butter, cut into cubes, plus extra for greasing
• 50 g plain flour, plus extra for dusting
• 150 g roasted almonds, unsalted
• 150 g caster sugar
• 2 eggs
• 1 tsp natural vanilla extract
• 1 tsp baking powder
• 40 g blanched almonds
• 250 g smooth apricot jam
• icing sugar, to dust