Black cherry Frangipane in a short crust case
This is one of my favourite recipes I have been cooking since I was 16
Best served with clotted cream.
Grease proof paper
1x cake tin
1 mixing bowl
1 x large spoon
1 x sieve
1 x colander
1 pastry brush
305g Best quality softened unsalted butter plus a little extra for greasing
½ vanilla pod
250g plain flour
80g self-rising flour
100g ground almonds
20g flaked almonds
1 Jar of Stoned black cherry’s
3 desert spoons Apricot jam
For the short crust pastry
Sieve 250g plain flour into a bowl, and rub in 250g of butter and a pinch of trex(veg fat)
A pinch of sugar (Vanilla sugar if you have this )
Use one egg and some cold water to bind the pastry then wrap and chill in the fridge for 20 mins.
1 Grease tin with some butter and line with greaseproof paper, then grease the paper
2 Roll out Pastry and line cake tin Set aside to chill for 20 mins.
3 Blind bake the pastry case at about 160c (baking beans can be used cook on a lower temp and use hot beans.)
4 Drain the cherries and set aside draining more
5 add the rest of the butter and sugar to the bowl and cream together,
6 add Vanilla
7 Add 1 egg at a time and beat to create a emulsion
8 sift in the flower and gently fold in the Ground almonds
9 arrange the cherries in the pastry case and cover with the Frangipane mix,
10 Sprinkle the flaked almonds on top
11 cook on 160c in a fan oven and 173c in a normal oven.
When the cake is cooked you can insert a knife into the centre of the cake if it is clean when removed they are cooked
10 Boil the apricot jam with a little bit of water and use this to glaze the cake
It is delicious to eat hot or cold Enjoy!