- Liquid Polish
Oops! That is not the list of Ingredients 😆 That was a shopping list on the back of a scrap of paper in Mammy’s handwriting, the recipe I want is on the other side!
Preheat the oven to 180°C
For the base:
8 ozs self raising flour
4 ozs margarine
3 ozs caster sugar
2 egg yolks
¼ teaspoon vanilla essence
For the top layer
2 tablespoons yellow jam (apricot)**
2 egg whites
4ozs ground almonds
4 ozs caster sugar
Few flaked almonds to sprinkle on top
Now in true mammy style I should leave you there and let you figure it out for yourself. Will I? Nah, I will give you the modern method Elly style instead.
Place all the ingredients for the base in a food processor bowl. Process until well mixed, then press into a Swiss roll tin.
Spread a layer of ‘Yellow jam’ over this base in the tin.
Whisk the egg whites and fold in the ground almonds and the sugar. Spread over the jam layer and sprinkle with flaked almonds. Bake for 30 minutes.
** Mammy used red or yellow jam when baking. The red was always Raspberry and the yellow Apricot.
Sorry total inability to focus after seeing ‘liquid polish’
Baino – But! …. but they were not the ingredients. 😆
And who is Milton? 🙂
Mrs ETB – This Milton was well sterilised. 😆
I used to make this at junior school – I loved it.
Can’t stand the smell of Milton though, makes me heave when I have to use it at work.
George – I have not tasted them in years either…. one of these days!