Paradise cake(scottish)




Yield: 4 Servings

Ingredients:

Instructions:

Vanilla essence Caster sugar for dusting 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







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