Paradise Cake(scottish) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Shortcrust pastry,
Raspberry jam,
4 ounce: Margarine,
4 ounce: Caster sugar,
1: Egg, beaten
2 tbsp: Chopped glace cherries,
2 tbsp: Chopped walnuts,
2 tbsp: Ground 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
Source from luhu.jp
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
Source from luhu.jp