Cherry and almond is a heavenly combination. This fruity dessert has a sponge top and crunchy finish. Serve with plenty of custard
Prep:20 mins
Serves 6 – 8
2 x 425g cans pitted black cherries, in syrup6 tbsp cherry jam200g butter, softened200g golden caster sugar3 large eggs50g self-raising flour140g ground almond1 tsp almond extract50g flaked almondicing sugar, for dustingcream or custard, to serve
STEP 1Heat the oven to 180C/160C fan/gas 4. Tip the syrup from the cherries and the jam into a saucepan. Boil for 10-15 mins until the liquid has reduced by half and is thick and syrupy, and add the cherries to the pan. Pour into a baking dish, roughly 18 x 25cm, then set aside.STEP 2In a large bowl, mix the butter, sugar, eggs, flour, almonds, almond extract and a pinch of salt with an electric whisk until combined. Dollop the sponge mixture over the cherries and spread to a smooth layer, trying not to disturb the cherries underneath too much. Scatter over the flaked almonds, then bake for 45 mins until a skewer inserted into the sponge layer comes out clean. Leave to cool for 5 mins, then dust with icing sugar and serve with cream or, better yet, custard.
