About this recipe:A really easy cross between cake and a tray bake using tinned cherry filling. You can use any other type of fruit filling that you wish. The key is to make sure that each square gets at least a couple of cherries!
300g caster sugar
1 teaspoon almond extract
250g plain flour
1 1/2 (410g) tins cherry fruit filling
2 tablespoons icing sugar for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:45min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and flour a swiss roll tin.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread mixture into prepared tin. With the tip of a knife, mark squares in the mixture. Spoon equal portions of fruit filling in the centre of each square.
Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a skewer inserted into the centre comes out clean. Allow to cool, then dust with icing sugar and cut into squares.