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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Cherry Bakewell slices Ingredients:
350 g cherries |
500 g shortcrust pastry |
6 tablespoons cherry jam |
175 g butter |
175 g sugar |
3 eggs |
2 drops almond extract |
150 g ground almonds |
75 g self-raising flour |
50 g almonds |
icing sugar |
cherries |
Directions:
1. Preheat the oven to 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper.
2. Roll out the pastry and use it to line a 33x23cm shallow tin, allowing it to come 3cm up the sides.
3. Line the pastry with a piece of foil and weigh it down with rice. Bake for 10 minutes then remove the foil and rice and return to the oven for a further 5 minutes.
4. Spread the base with the preserve. Scatter the cherries over the base.
5. Beat the butter and caster sugar until creamy. Beat in the eggs one at a time, then the extract. Fold in the ground almonds and flour.
6. Spread over the pastry base, then sprinkle with the flaked almonds. Bake for 40 minutes, covering loosely with foil after 25 minutes, to stop it browning too much.
7. Leave to cool. Dust with icing sugar and decorate with cherries, if using.
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