Cherry Bake Squares
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
15
- For the Cake base
- ½ cup unsalted butter
- 1 ¾ cups all-purpose flour
- 2 Tbsps granulated sugar
- 1 egg (beaten)
- For the Cherry Filling
- ⅔ cup unsalted butter
- ⅔ cup caster sugar
- ½ cup Almond flour
- ¼ tsp pure Almond extract
- 1 ¼ cups self-rising flour
- 3 eggs
- 1 cup Cherries (pitted)
- For the Topping
- 1 cup self-rising flour
- 0.333 cup butter
- 2 Tbsps caster sugar
- water
- 3 Tbsps sliced almonds
- powdered sugar (for dusting)
Preparation steps
1.
For the Cake Base:
2.
Preheat the oven to 350°F. Grease a 10 x 7-inch baking tin and line the base with parchment paper.
3.
In a mixing bowl, combine the butter and flour; using a pastry blender or two knives, blend the mixture until it resembles breadcrumbs.
4.
Stir in the sugar and egg and mix until the mixture resembles coarse breadcrumbs. Pour the mixture into the prepared pan and press the mixture firmly into the bottom of the pan to create an even layer.
5.
For the Cherry Filling:
6.
Beat the butter and sugar in a mixing bowl until soft and light. Add the ground almonds and almond extract. Gradually whisk in the eggs, one at a time, adding a little flour with each egg until blended. Beat in the remaining flour until smooth. Spoon the mixture over the cake base, using a rubber spatula to smooth the top.
7.
Scatter the cherries over the top and lightly press them into the cake mixture.
8.
For the Topping:
9.
In a medium bowl, use a pastry blender to mix the flour and butter together, until the mixture resembles coarse breadcrumbs. Stir in the sugar and a little water (1 teaspoon at a time) until the mixture sticks together in small crumbs.
10.
Scatter the topping over the filling and sprinkle with flaked almonds. Bake for 40 to 45 minutes until golden brown and cooked through. Cool in the pan for 15 minutes. Dust with confectioners' sugar cut into squares and serve.
