Cherry bakewells | Baking Mad

Step 1:Preheat the oven to 180˚C (350˚F, gas mark 4).Step 2:For the base place the flour, sugar, semolina and baking powder into a bowl and rub in the butter with the fingertips (this can be done in a food processor), until it the mixture starts to some together.Step 3:Tip into an 8 x 12in tin, and press down to cover the base. Cook for 20 minutes. Leave to cool.Step 4:Spread the base with the cherry jam.Step 5:Whisk the eggs and egg yolk together in a large bowl, then add the sugar, ground almonds and vanilla and mix well.Step 6:Melt the butter and then whisk into the almond mixture. Pour the mixture over the jam and cook for 25 minutes.Step 7:Sprinkle the flaked almonds over the top then cook for a further 15-18 minutes, until the top is golden.Step 8:Leave to cool for a few minutes then cut into fingers and place onto a cooling rack to cool completely. Dust with golden icing sugar before serving.