Cherry and Coconut Slices

Sunday 16th July

July 16th marks National Cherry Day - celebrate with this delicious and easy bake from tutor, Ann Skipp.

You will need:

Crumble

  • 75g plain flour
  • 40g porridge oats
  • 150g dark brown sugar
  • ½tsp bicarbonate soda
  • Pinch salt
  • 55g butter

Filling

  • 2 eggs
  • 110g dark brown sugar
  • ¼tsp almond extract
  • ½tbs plain flour
  • ¼tsp baking powder
  • ¼tsp salt
  • 40g desiccated coconut
  • 220g jar cocktail cherries (drained and quartered) 

Makes approximately 15

For the crumble 

Preheat oven 180°C Gas4

Place all the ingredients into a bowl and rub the butter in until the mixture is crumbly

Press into a greased and lined baking tin 16x26cm

Bake in the oven for 10 mins. Remove from oven and cool.

For the filling

Beat the eggs, almond extract, sugar, flour, baking powder and salt together until smooth.

Stir in the coconut and cherries, and spread over the base.

Bake for a further 25mins. Allow to cool.

Dust with icing sugar

Turn out of the tin and cut into squares