Pineapple Torte

  • 1½ packets Barmouth biscuits
  • 2oz/57g flaked almonds
  • 1oz/28g unsalted butter
  • ½pt/285ml double or whipping cream
  • 1 tin soft pineapple (or other soft fruit)
  • 4oz/115g icing sugar
  • 1 egg

Use a loose bottomed tin, 6–7 inches, 15–18cm.

Crush biscuits & toss in 1oz/28g melted butter.
Cream together butter & icing sugar. Add egg.
Line bottom of tin with half the biscuits.
Spread on half the creamed mixture.
Layer—pineapple, nuts (almonds), whole of the cream.
Top with remaining biscuits.

Refrigerate overnight or freeze. Serve upside down.