Ingredients

• 1 sheet pre-rolled sweet short pastry
• 75 grams butter
• ¼ cup caster sugar
• few drops vanilla or almond essence
• 2 eggs
• ¾ cup ground almonds
• ½ cup self raising flour
• 425 gram can stoneless black cherries, well drained
• icing sugar to decorate

Method

1. Cut the pastry sheet to fit a 10cm x 33cm metal flan tin. Bake blind.
2. Beat the butter, sugar and vanilla or almond essence together until light and creamy. Beat in the eggs and then stir in the ground almond and flour.
3. Spread the cake mixture into the cooked flan. Dot the cherries on top.
4. Bake at 180ºC for 30-35 minutes until the cake filling is cooked.

Cooks Tips

- Use a 20cm round flan tin if you do not have a rectanglar one.