Paradise cake(scottish)

Yield: 4 Servings

Measure Ingredient
8 ounces Shortcrust pastry
\N \N Raspberry jam
4 ounces Margarine
4 ounces Caster sugar
1 \N Egg, beaten
2 tablespoons Chopped glace cherries
2 tablespoons Chopped walnuts
2 tablespoons Ground almonds
\N \N Vanilla essence
\N \N 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.

>From the booklet Scottish Teatime Recipes Typed By Ray Watson

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