Cherry Streusel Cake

175g self raising flour
100g butter, at room temperature
75g caster sugar
50g ground almonds
2 tbsp milk
1/2 tsp almond essence
425g can stoned black cherries
25g flaked almonds

Preheat the oven to 180'c/Gas Mark 4 and line a 20cm square baking tin with greaseproof paper.

Put the flour in a large mixing bowl, then cut the butter into pieces and add to the flour.  Rub the flour and butter together to resemble crumbs, then stir in the sugar and the ground almonds.  Weigh 75g of the mixture for the topping and leave to one side for later.

Add the eggs, milk and almond essence to the remainder of the mixture and mix together until smooth.  Spoon the cake mixture into the lined tin and smooth over.  Tip the cherries into a sieve and drain away the liquid then spoon the cherries on top of the cake mixture.  Sprinkle over the reserved crumbs and then the flaked almonds.


Bake for 25 - 30 minutes until it is well risen and the top is a pale golden colour.  Leave the cake to cool in the tin then loosen the sides and lift out.  Cut into 16 squares and serve.

 

Raspberry Cheesecake Brownie

For the brownies:
200g dark chocolate, roughly chopped
200g unsalted butter
250g icing sugar
3 eggs
110g plain flour

For the cheesecake:
400g cream cheese
150g icing sugar
1/2 tsp vanilla extract
2 eggs

For the cream topping:
300ml whipping cream
100g icing sugar
150g raspberries, plus extra to decorate

Preheat the oven to 170'c/Gas Mark 3.

For the brownie melt the chocolate in a heatproof bowl over a pan of barely simmering water.  Cream the butter and sugar using an electric whisk and one at a time add the eggs mixing well and scraping any unmixed ingredients from the side of the bowl after each addition.  Gradually beat in the flour and mix until smooth.  Pour the mixture into a 33cm x 32cm x 5cm baking tray lined with greaseproof paper, and smooth over.

For the cheesecake mix the cream cheese, sugar, vanilla extract and beat until smooth and thick.  Add one egg at a time scraping any unmixed ingredients from the side of the bowl after each addition be careful not to overmix.  Spoon on top of the brownie mixture and smooth over, bake in the preheated oven for 30 - 40 minutes or until the cheesecake is firm to the touch and light and golden around the edges.

Leave to cool completely then cover and refrigerate for 2 hours, or overnight if possible.

For the cream topping beat the cream, sugar and raspberries until firm but not stiff.  Turn the brownie out onto a board and turn the cheesecake side up.  Spread the topping over evenly and decorate with fresh raspberries.

 

Raspberry and Almond Traybake

250g self raising flour
50g ground almonds
200g butter, diced
280g golden granulated sugar
50g dessicated coconut
2 medium eggs
350 - 450g fresh or frozen raspberries

Preheat the oven to 180'c/Gas Mark 4, and butter and line an oblong cake tin.  Tip the flour, ground almonds, butter and sugar into a food processor and mix until the butter is evenly distributed - or rub together by hand.  Remove 85g of the mix and stir in the coconut, then set aside.  Add the eggs to the remaining mixture in the food processor and mix quickly (or mix with a wooden spoon) it doesn't need to be very smooth.

Spread this mixture over the base of the tin then scatter half the raspberries over the top.  Sprinkle the coconut mixture over the top and bake for 45 minutes.  Dot the remaining raspberries over the surface and cook for a further 15 minutes until firm to the touch.  Cool in the tin and cut into slices.