Cherry Bakewell Tart

By Truefubar

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APPLE & ALMOND CAKE

Ingredients

See short crust pastry recipe for base
To make the Cake
150g Margarine
150g Caster sugar
100g Self-raising flour
3 Eggs
1tsp Baking powder
60g Ground Almonds
1tbsp Milk
2tsp Almond Essence
Raspberry Jam
250g Icing sugar
To make the icning
250g Icing sugar
3tbsp Cherry juice
Dash of almond essence
Decoration
Cocktail cherry halves
Shallow cake tin
2 Mixing bowls

Details

servings 8
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Preheat the oven to Gas mark 4 (180c)
Prepare the shortcrust pastry
Grease the cake tin

Step 2

Cream the margarine & caster sugar together until smooth

Step 3

Then add the eggs, baking powder, ground almonds and milk

Step 4

Sieve in the flour slowly whilst mixing, continue until smooth

Step 5

Sprinkle a little flour on the work top and roll out the shortcrust pastry to fit the cake tin, allowing for half an inch up the sides. Gently press into the cake tin (this can be pre-cooked using the blind-baking method if you prefer)

Step 6

Spread a medium thickness layer of raspberry jam over the base

Step 7

Pour in the cake mixture

Step 8

Place on the middle shelf of the oven cook for about 20 - 30 mins ( use skewer to pierce through the cake to see if it is completely cooked. It will come out clean if it is or with mixture if it isn't) If necessary slightly reduce the heat.

Step 9

Whilst the cake bakes prepare the icing. Sieve the icing sugar into a bowl. Add the cherry juice and almond essence and mix until smooth. Add water a tbsp at a time if too thick. Cover and leave to thicken