CHERRY BAKEWELL BLONDIES DIES
INGREDIENTS (Serves 12)
◆ 200g white chocolate
◆ 75g lightly salted butter
◆ 2 medium eggs, beaten
◆ 75g caster sugar
◆ 75g ground almonds
◆ 75g self raising or gluten free self raising flour
◆ 1tsp natural almond extract
◆ 125g glacé cherries,
chopped
◆ 60g soft set strawberry jam
◆ 20g toasted flaked almonds
1 Preheat the oven to 160°C, Fan Oven 140°C, Gas Mark 3. Grease and line an 18cm square cake tin. Melt 100g chocolate and butter in a bowl over a saucepan of gently simmering water. Remove from the water and cool for 10min. Chop the remaining chocolate into small pieces.
2 Whisk the eggs and sugar together. Stir in the almonds, flour, extract and cherries. Stir in the melted chocolate mixture and finally mix in the chocolate pieces.
3 Transfer to the prepared tin and smooth the top. Bake for about 40min until risen, lightly golden and shiny on top – the mixture should feel slightly soft underneath. Allow to cool in the tin.
4 Before packing, spread the top with jam and sprinkle with flaked almonds. Cut into 12. Decorate with marzipan flowers if liked.