Bakewell Tea Cake
150g caster sugar
175g butter, softened
2 medium eggs, beaten
1 tsp vanilla extract
150g self-raising flour
100g ground almonds
4 tbsp milk
6 tbsp Bonne Maman Red Cherry Conserve
15g flaked almonds
* Preheat the oven to 160°C.Grease the sides of a 900g loaf tin with butter.
* Put the butter, sugar, eggs, vanilla, milk, flour and ground almonds into a mixing bowl and beat with an electric whisk for 2 minutes until well combined and fluffy.
* Spoon half the cake mixture into the prepared tin and spread level with the back of a spoon. Spoon over the red cherry conserve spreading almost to the edges of the cake mixture. Spoon over the remaining cake mixture to cover. Scatter over the flaked almonds and bake for 1 hour-1 hour 15 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
* Cool in the tin for 15 minutes, then turn out, and allow to cool completely on a wire rack.