Naughty but nice and no need for cooking, this delicious dessert from James Martin makes an excellent ending to any meal.
Cream unsalted butter with the caster sugar and gradually beat in the ground almonds and the brandy and set aside until required.
Assemble the cake:
Put the milk into a soup plate and flavour with brandy. Dip the sponge fingers into this mixture working with a few at a time and leaving them to soak only momentarily. Arrange half the fingers side by side in an oblong dish.
Spread the fingers with the almond filling approx. 1 inch thick. Neaten around the sides.
Finish the top with a second row of the moistened fingers. Put in fridge overnight but a shorter period will do
Before serving swirl lightly whipped cream over the top of the cake and decorate with pieces of cherries and angelica.
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