Perfect for when it's cherry season, but don't worry these delicious cakes don't need fresh cherries.
Ingredients (Makes about 24 slices)
For the base
8oz plain flour
2oz icing sugar
8oz butter (chopped)For the topping
1oz butter
3oz castor sugar
1tbsp milk
2tsp vanilla essence
3oz chopped hazlenuts
5oz red glace (glazed) cherries
Method
The base
- Heat the oven to 415°F. Grease and line a 7 x 11 inch shallow tin.
- Sift together the icing sugar and flour into a mixing bowl.
- Add the chopped butter and rub in until the mixture forms a dough.
- Press the dough into the prepared tin and bake for 15 minutes (till light golden brown)
The topping
- Melt the butter in a small saucepan.
- Add the caster sugar, milk and vanilla essence.
- Stir over a low heat until the sugar dissolves.
- Bring the sugar mixture to the boil, then remove from heat.
- Stir the hazlenuts and cherries into the mixture.
- Spread the topping over the base.
- Bake for a further 15 - 20 minutes.
- Cut into slices, while still warm.
- Allow to cool before serving.
Definitions
To boil: To cook a liquid at a temperature of at least 100°C.
To grease: to apply a layer of fat to a surface to prevent food from sticking, e.g. grease the baking tray with butter.
To sift: To put dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air.
To spread: To apply on a surface in an even layer.
To stir: agitate an ingredient or a number of ingredients using a hand held tool such as a spoon, eg stir the onions until they are lightly browned.