Cherry Almond Buns Food

CHERRY ALMOND BARS

Steps:

• HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray.
• STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan.
• BAKE 15 minutes.
• SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves.
• BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator.

EASY CHERRY CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
• Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.

STICKY CHERRY BAKEWELL BUNS

Steps:

• Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter, egg and half of the almond essence, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a large, lightly oiled mixing bowl, then cover and leave in a warm place for 1½-2 hrs, or until doubled in size.
• Mix the raspberry jam and remaining almond essence together in a small bowl. Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split the dough into 12 equal-sized pieces, then shape each one into a round and roll out to a diameter of about 10cm. Drop a level tsp of the jam into the centre of each round and fold in the ends to cover the jam so that it's in the centre of the bun. Pinch the ends tightly together to seal. Arrange nine of the buns, pinched-side down, on a lined baking sheet in a circle. Place the remaining three in the centre, leaving a little space between each one so they can spread out. Cover loosely and leave for 1 hr more to double in size.
• Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown, then remove from the oven and leave to cool completely on the baking sheet.
• Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Spread the icing over the buns and top each one with a glacé cherry, then sprinkle over the almonds. Leave the icing to set for at least 10 mins.

CHERRY & ALMOND TARTS

Steps:

• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.
• Very thinly roll out the pastry on a lightly floured surface. Stamp out 12 x 9cm circles with a fluted cutter, if you have one, and use to line a bun tin. Spread 1 rounded tsp of the cherry jam in the bottom of each tart.
• Whizz the cake to crumbs in a food processor, then tip into a mixing bowl and add the flour, butter, ground almonds, caster sugar, eggs and almond extract. Beat together until smooth, then divide between the tarts, spreading a little with the back of a teaspoon to cover the jam. Scatter over the flaked almonds and openfreeze for 2 hrs, then wrap well in cling film and freeze for up to 2 months.
• Heat oven to 180C/160C fan/gas 4 with a baking sheet in it. Unwrap the tarts from the freezer and loosely top with a sheet of foil. Bake on the heated baking sheet for 30-40 mins until golden, removing the foil halfway. Cool the tarts a little, then add a splash of water into the icing sugar to make a runny icing. Drizzle over the tarts and leave to set.