For the shortcrust pastry:

• 115 g. flour;
• 1 tsp castor sugar;
• 1/4 tsp. baking powder;
• 2 tbsp. (approximately) cold water;
• 60 g. butter.

For the filling:

• 100 g. cake crumbs or cake. cut into small pieces;
• 75 g. castor sugar;
• 1 egg, beaten;
• 50 g. almonds and walnuts, chopped;
• 2 tbsp. strawberry jam;
• 1/2 almond essence;
• 50 g. butter.

To prepare the shortcrust pastry:

1. SIEVE flour and baking powder together. Rub in butter until the mixture resembles breadcrumbs. Add castor sugar and mix well. Gradually add cold water to bind to a stiff dough. Cover with a wet cloth and keep aside.

To prepare the pie:

1. Roll out the shortcrust pastry to 1/2 cm thickness on a floured surface. Line a 20 cm. diameter cake tin with the rolled pastry. Cream butter, add sugar and cream very well. Mix the beaten egg in it. Add the cake crumbs, chopped almonds and/or walnuts, almond essence and strawberry jam to it. Mix well. Put this mixture into the prepared cake tin. Roll out the remaining pastry dough and cut long strips. Make criss cross design with them on top of the pie. Bake in a preheated oven for 20 to 30 minutes or till the pie is well browned on top. Remove from the oven. Cut slices and serve while still warm.

(contributed by Vandana Aggarwal, Chandigarh)