|Plain flour||6 Ounce|
|Whipping cream||1⁄4 Pint|
|Ground almonds||2 1⁄2 Ounce|
|Brown sugar||2 Tablespoon (Adjust Quantity As Per Taste)|
|Icing sugar||3 Ounce|
|Lemon juice||1 Tablespoon (Adjust Quantity As Needed)|
Pastry Cream together butter and sugar in bowl until light and fluffy.
Stir in sifted flour. Press dough, with lightly floured hand, into greased 11 in. x 7 in. tin.
Bake in moderately slow oven, Mark 3, 325°F., 20 minutes.
Remove from oven cool slightly.
Filling Whip the cream and add almonds, sugar and cinnamon.
Mix in lightly beaten egg-yolk. Spread cream mixture over cooled pastry.
Bake in moderately slow oven, Mark 3, 325°F., further 40 minutes.
Remove from oven, cool, then refrigerate several hours.
Spread icing over top. Refrigerate until icing is firm.
Cut into fingers. Icing Sift icing sugar into bowl.
Add enough lemon juice to make spreading consistency.
Blend until smooth; spread evenly over filling.