Method
Step 1:
Preheat the oven to 180˚C (350˚F, gas mark 4).
Step 2:
For the base place the flour, sugar, semolina and baking powder into a bowl and rub in the butter with the fingertips (this can be done in a food processor), until it the mixture starts to some together.
Step 3:
Tip into an 8 x 12in tin, and press down to cover the base. Cook for 20 minutes. Leave to cool.
Step 4:
Spread the base with the cherry jam.
Step 5:
Whisk the eggs and egg yolk together in a large bowl, then add the sugar, ground almonds and vanilla and mix well.
Step 6:
Melt the butter and then whisk into the almond mixture. Pour the mixture over the jam and cook for 25 minutes.
Step 7:
Sprinkle the flaked almonds over the top then cook for a further 15-18 minutes, until the top is golden.
Step 8:
Leave to cool for a few minutes then cut into fingers and place onto a cooling rack to cool completely. Dust with golden icing sugar before serving.
Ingredients
For the base
- 300g Allinson's Plain White Flour
- 50g Billington's Unrefined Golden Caster Sugar
- 65g Semolina (Fine)
- 0.25 tsp Baking powder
- 275g Butter (unsalted)
- 300g Allinson's Plain White Flour
For the filling
- 325g Jam (cherry)
For the topping
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 175g Billington's Unrefined Golden Caster Sugar
- 175g Almonds (ground)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 175g Butter (unsalted)
- 25g Almonds (flaked)
- 1 tbsp Unrefined golden icing sugar (for dusting)
Recipe Reviews
Is it full eggs with yolks or just egg whites with 1 egg yolk
Apologies for the confusion with this, you will need 4 full eggs (yolk and white) and an additional egg yolk for this recipe.
Lovely tasting recipe and much appreciated by Solent Sea Swimmers 😋
Gorgeous recipe, I'll definitely be making these again!
Tasty but there is a lot of butter in these, almost half a kilo! they tasted mostly like butter.
Lovely, I got a lot of compliments
We love these...so easy to make and a very special treat at any occasion!
Ingredients
For the base
- 300g Allinson's Plain White Flour
- 50g Billington's Unrefined Golden Caster Sugar
- 65g Semolina (Fine)
- 0.25 tsp Baking powder
- 275g Butter (unsalted)
- 300g Allinson's Plain White Flour
For the filling
- 325g Jam (cherry)
For the topping
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 175g Billington's Unrefined Golden Caster Sugar
- 175g Almonds (ground)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 175g Butter (unsalted)
- 25g Almonds (flaked)
- 1 tbsp Unrefined golden icing sugar (for dusting)