Ingredients
The following ingredients have 8 Servings
- 125g soft salted butter
- 225g caster sugar
- 2 large eggs, beaten
- 125g clotted cream
- 50g ground almonds
- ½ tsp almond extract
- 225g self-raising flour
- 150g fresh or frozen cherries, pitted
- 25g white sugar cubes, slightly crushed, or 1 tbsp granulated sugar
- 25g flaked almonds
Instruction
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 30cm x 20cm traybake tin with baking paper.
- Put the butter and sugar in a mixing bowl and beat until light and creamy. Gradually beat in the eggs and clotted cream. Stir in the ground almonds, almond extract and flour until well blended – the cake mix will be fairly stiff.
- Dollop the mixture into the tin and spread it out evenly. Scatter over the cherries, crushed sugar cubes and flaked almonds. Bake for 30-35 minutes until golden and a skewer comes out clean when inserted into the middle. Leave to cool in the tin before cutting into squares.
