Paradise cake(scottish)

4 Servings

Ingredients

QuantityIngredient
8ouncesShortcrust pastry
Raspberry jam
4ouncesMargarine
4ouncesCaster sugar
1Egg, beaten
2tablespoonsChopped glace cherries
2tablespoonsChopped walnuts
2tablespoonsGround almonds
Vanilla essence
Caster sugar for dusting

Directions

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