If you ever wondered how to cram as much butter in a cake per cubic centimeter, wonder no more.
This recipe is based on a cake presented by Michel Roux Jr. on the BBC show Food and Drink. I suppose Michel Roux was targeting the Brit’s soft spot for preserved fruits when he constructed the recipe. But for me, the more intriguing part of the recipe was the French bit: frangipane and shortcrust pastry.