These are lovely and light after indulging over Christmas.
85g/3oz butter, softened
70g/2 1/2 oz caster sugar
1 egg yolk
70g/2 1/2 oz self raising flour
1/2 tsp almond extract
55g/2 oz glace cherries, roughly chopped
2 Tbsp flaked almonds
Pre heat oven to 180C/gas 4. Grease and then line the bottom of a 9”/23cm square baking tin.
Put the butter, sugar, egg, egg yolk, flour, almond extract andground almonds in a bowl and beat together with an electric hand whisk until smooth and creamy. Stir in the cherries.
Pour into prepared tin and level with the back of a spoon. Scatter the flaked almonds over the cake mixture.
Bake in the centre of the oven for 20 – 25 minutes, until risen slightly and is firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completly. Cut into slices.
This recipe makes 8 slices. But you can always do as I do and double it if you need more.