Ingredients

• 300ml/10fl oz milk
• 1 vanilla pod
• 2 free-range egg yolks
• 65g/2¼oz caster sugar
• 40g/1½ oz cornflour
• 1 tbsp orange liqueur (such as Grand Marnier)
• or peach eau de vie or kirsch
• few drops almond extract
• 50g/1¾oz plain flour
• 1 tsp baking powder
• 50g/1¾oz ground almonds
• pinch salt
• 4 large free-range eggs
• 75g/2½oz caster sugar
• few drops almond extract
• 1 tbsp orange liqueur
• such as Grand Marnier or other eau de vie
• 2 tbsp caster sugar
• for dusting
• 4 tbsp cherry or apricot jam
• 2 tbsp icing sugar
• 3 tbsp flaked almonds
• lightly toasted

Directions

• For the crème pâtissière
• pour the milk into a saucepan and add the vanilla pod. Bring to the boil
• then remove from the heat and leave to infuse until back to room temperature.
• Put the egg yolks and sugar into a bowl and whisk until well combined and starting to turn pale. Whisk in the cornflour.
• Reheat the milk
• then transfer to a jug
• discarding the vanilla pod. Rinse out the saucepan. Pour the milk into the egg and sugar mixture from a height
• whisking constantly
• then transfer back to the saucepan.
• Stir on a low to medium heat until thickened. Transfer to a bowl and cover with cling film
• making sure the cling film sits on top of the surface of the crème pâtissière to stop it from forming a skin. When it has cooled down
• transfer to the fridge to chill.
• Preheat the oven to 180C/Fan 160C/Gas 4. Line a 30x20cm/12x8in Swiss roll tin with baking parchment.
• Sift the plain flour and baking powder into a bowl with the ground almonds. Add a pinch of salt.
• Whisk the eggs and sugar together with an electric hand whisk or in a stand mixer until the mixture is pale with an aerated
• mousse-like texture – it should also leave a ribbon trail. Add the almond extract.
• Add the flour and almond mixture and fold in very gently but thoroughly with a metal spoon.
• Pour the mixture into the prepared Swiss roll tin and spread with a palate knife to make sure it is even. Bake for around 10-12 minutes
• or until lightly browned and springy to touch.
• Remove from the oven and turn out onto a cooling rack. Peel off the baking parchment and leave to cool.
• To assemble
• transfer the sponge to a lightly moistened tea towel. Spread over the jam
• then top with the crème pâtissière. Spread evenly with a palate knife
• leaving a wide (at least 5cm/2in) border along the top (the filling will spill over otherwise) and a narrower one (2cm/¾in) on each side.
• Carefully roll up from the bottom
• pulling the roll up and over to try and stop the filling falling out
• until you have a roll. Do not worry if it cracks a little.
• Sprinkle with icing sugar and the toasted almonds. Serve.