This is one of the first cakes I ever made and with cherries about to come back into season it is a fantastic summer pudding. So easy and so incredibly delicious served warm with a good dollop of decent vanilla ice cream *licks lips*
Cherry & Almond Tart – think Cherry Bakewell, but without the icing.
1 ready made sweet shortcrust pastry base (no matter hard I try I cannot make shortcrust pastry)
3 tbsp forest fruit jam
100g butter, softened
100g caster sugar
2 large eggs
25g plain flour
100g ground almonds
125g cherries, pitted
icing sugar for dusting
1) Preheat oven to 180oc
2) Beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs. Stir in the flour and almonds until well combined.
3) Spread thick layer of jam on the pastry base.
4) Spread almond paste onto base and push cherries in slightly. Dust with icing sugar.
5) Bake for 35-40 min until risen & golden