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.


Equipment needed


Grease proof paper

1x cake tin

1 mixing bowl

1 x large spoon

1 x sieve

1 x colander

1 saucepan

1 pastry brush



305g Best quality softened unsalted butter plus a little extra for greasing

155g sugar

½ vanilla pod

3 eggs

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!

Sen5es, unit 9, Eccleston trade park, Prescot road,   

Saint Helens, Mersyside , Wa103bz 

mobile 07592 866807

warehouse 01744 362689

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