Cherry Almond Slices Recipes

CHERRY CRUMBLE RECIPE

Steps:

• In a small bowl, stir together 1/4 cup flour and 1/4 cup sugar.
• In a medium bowl, toss cherries with 2 Tbsp lemon juice and 1/2 tsp vanilla. Sprinkle the top with your flour/sugar mixture and stir to evenly coat cherries. Transfer cherries to a 9x13 or 9x12 baking dish.
• In the bowl of a food processor fitted with a steel blade, combine: 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp salt. Pulse to combine. Add 1 stick diced cold butter and pulse until butter is pea-sized.
• Transfer mixture to a medium bowl, add 1/2 cup oats and use your hands to make large crumbs, rubbing the mixture between your fingers. Add 1/2 cup shaved almonds and toss to combine.
• Spread the crumble topping evenly over the cherries and sprinkle on the second 1/2 cup sliced almonds. Bake uncovered at 350˚F for 45 minutes, or until almonds are golden brown and cherry juices are bubbling at the edges. Let crumble cool at least 15 minutes before serving; cherry juices will thicken as it cools.

CHERRY AND ALMOND TRAYBAKE

Steps:

• Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1inch traybake tin or similar with baking parchment or greaseproof paper.
• Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
• Add the eggs one at a time adding a little flour between each one to help prevent curdling. Mix until well combined.
• Add the remaining flour, ground Almonds, Almond Extract and chopped cherries. Mix until well combined.
• Pour the cake mixture evenly into the prepared baking tin.
• Bake in the centre of the oven for 25 - 30 mins. Or until baked with a nice golden colour. To ensure that it is baked, test the centre of the cake with a skewer until it comes out clean.
• Leave in the tin to cool a little before turning out on a wire rack to cool completely.
• Melt the chocolate in a small heatproof bowl over a pan of simmering water. Take off the heat and leave to cool a little, then pour into a small piping bag, this will make it much easier to drizzle the chocolate evenly over the Cherry Traybake.
• When the cake has almost cooled completely, drizzle the white chocolate over the cake and scatter with chopped Almonds. Leave to set and cool completely before cutting into slices.