Fresh Cherry And Almond Bake
|Self raising flour||4 Ounce (100 Grams Or 1 Cup)|
|Butter||2 Ounce, cut into pieces (50 Grams Or 1/4 Cup)|
|Light brown sugar||3 Ounce (75 Grams Or 1/3 Cup)|
|Egg||1 , beaten|
|Almond essence||1⁄2 Teaspoon|
|Milk/Single cream||30 Milliliter (2 Tablespoon)|
|Red cherries||8 Ounce, halved and stoned (225 Grams)|
|Flaked almonds||15 Milliliter (1 Tablespoon)|
|Whipped cream||2 Tablespoon (For Serving)|
Sift the flour into a bowl.
Add the butter or margarine and rub in with the fingertips until the mixture resembles breadcrumbs.
Stir in two thirds of the sugar.
Add the beaten egg, almond essence and enough milk or cream to form a soft dropping consistency.
Turn the mixture into a greased 18 cm/7 in square sandwich tin (pan), lined with non stick baking parchment.
Level the surface and cover with the cherries and almonds.
Sprinkle with the remaining sugar.
Bake in a preheated oven at 180Â°C/350Â°F/gas mark 4 for about 40 minutes, until the cake springs back when lightly pressed.
Leave until lukewarm, then take out of the tin, remove the paper and leave to cool completely on a wire rack.
Store in an airtight container.