Ok, so the psychic octopus got it right & England have crashed out of the world cup! Guess we have to pin our British hopes on the tennis now, GO MURRAY!! But there was quite enough talk about sport last week & to be honest I'm a bit bored with it...so on to more exciting things.
This weekend I'm heading off for a spot of camping, fresh air & the great outdoors (I have been assured there are showers & we are in walking distance of civilisation!) The weather is set to be pretty good so I'm hoping it'll be a chance to relax, although I'm a little concerned about how you can keep Rose chilled in a tent! Continuing with the trying new things theme of the year there is a stables near by, so I may have a go at horse riding, if for nothing else but to be able to say 'I'M ON A HORSE!' For those of you thinking, Rebecca, that's clearly not funny, click here, you'll laugh out loud, it's definitely one for the ladies!
This weeks recipe is a recommendation from the guys at www.bakingmad.com It's a lovely site about all things baking, they have a great archive of recipes & lots of baking tips. Have a peek if you get a chance. Now I really like Cherry Bakewells, but I have to admit I'm used to mine being from a certain Mr Kipling, topped with white icing & a cherry. Like the Millionaires Shortbread I made a few months back, I always thought they would be too tricky to make at home? It does take a little more effort than usual, but it is worth it. Baking Mad, I hope I've done your recipe justice, my cakes aren't known for looking perfect, but usually taste good!
For the base
300g plain flour
50g golden caster sugar
1/4 tsp baking powder
For the filling
340g jar cherry jam
For the topping
1 egg yolk
175g golden caster sugar
175g ground almonds
1/2 tsp vanilla extract
175g butter melted
25g flaked almonds
1. Put the flour, sugar, semolina & baking powder into a bowl, rub in the butter until you get a soft dough. Take a baking tin approx 8 x 12 inches & press in the dough to form the base. I lined my tin with foil to make it easier to remove after cooking. Bake the base in the over on 180c/GM5 for 20 minutes. Lift out & leave to cool for a few minutes.
2. Whisk the eggs together, then stir in the sugar, ground almonds & vanilla. Next whisk in the melted butter.
3. Spread the base with the jam, I found it was easiest to empty the jam into a bowl & give it a good stir to loosen it up. Then pour over the eggy, almond mixture & pop back into the oven for another 25 minutes.
4. Sprinkle over the flaked almonds & return to the oven for a final 15-2o minutes, until the top is golden & set. Leave to cool completely in the tin (I tried to cut it when it was still warm & ended up with a gooey mess!), then lift out & cut into fingers, squares, whatever you like!
These are perfect with a cup of tea, sorry Mr K, your services are no longer required! Let me know what you think if you try them? I'm off to continue packing for the camping trip, it's currently a toss up between sleeping bag or shoes, there just isn't enough space in my rucksack & I've been told there's no way I can turn up with a wheelie suitcase! So, I'll see you in a week, when I will be all at one with nature & I'll tell you more about the plans to celebrate hitting half way in my 52 week baking challenge. Ta ta for now, Rebecca x
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