Give them a treat with this scrummy raspberry and almond croissant cake.
Serves 6-8
Takes 25 minutes to make and 45 minutes to bake, plus cooling
1. Preheat the oven to 180°C/fan160°C/gas 4. Line the base of a 20cm springform cake tin with a circle of baking paper. Unroll 1 can of croissant dough and cut into triangles following the packet instructions.
delicious. tip: Ready-made croissant dough can be found in the chiller cabinets in most large supermarkets.
2. Arrange the triangles in the tin to cover the base, scrunching slightly to fit. Bake for 20 minutes until risen and golden.
3. Mix the raspberries and conserve and spoon two-thirds over the baked dough. Scatter over half the lemon zest, half the almonds and the cinnamon. Unroll and cut the second can of dough as before, scrunching to fit. Top with spoonfuls of the remaining berry mixture, zest and almonds. Drizzle with the maple syrup. Bake for 25 minutes, until risen and golden. Cool.
4. Mix the icing sugar with enough lemon juice to form a smooth runny icing. Drizzle over the cake and allow to set.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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