Paradise Cake

8 oz Shortcrust pastry
Raspberry jam
4 oz Margarine
4 oz Caster sugar
1 Egg, beaten
2 tb Chopped glace cherries
2 tb Chopped walnuts
2 tb Ground almonds
Vanilla essence
Caster sugar for dusting

Set oven to 350F or Mark 4. Grease an 11 inch x 7 inch baking tin. Roll out the pastry on a floured surface and use to line the tin. Bake blind for 10 minutes. Meanwhile cream the margarine and caster sugar together in a bowl. Stir in the beaten egg and the cherries, walnuts and almonds. Add the vanilla essence and mix well. Spread a layer of raspberry jam over the bottom of the pastry case. Spoon the mixture on to the jam, level off and bake for 30-35 minutes. Sprinkle with caster sugar and leave to cool in the tin. When cold cut into squares.

Paradise Cake printer friendly version located here.
Click Back to return.