140g ground almonds
140g butter, softened
140g golden caster sugar
140g self-raising flour
250g cherry pie filling
2 tbsp flaked almonds
2 tbsp milk
Use 20cm round loose bottomed tin.
1. Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin.
2. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined. Spread half the mix over the cake tin and smooth over the top.
3. Scatter half the cherry pie filling over, then mix the remaining cake mixture with milk and dollop on top and roughly spread – you might find this easier to do with your fingers.
4. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and serve with remaining cherry pie filling and vanilla custard.