Cherry Bakewell Slices

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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper.
  • Roll out the pastry and use it to line a 33x23cm shallow tin, allowing it to come 3cm up the sides.
  • 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.
  • Spread the base with the preserve. Scatter the cherries over the base.
  • 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.
  • 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.
  • Leave to cool. Dust with icing sugar and decorate with cherries, if using.
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