Hot Bakewell Blondies
An irresistible Hot Bakewell Blondies recipe taken from the Quick After-Work Cookbook.
White chocolate chips 100g pack
Lightly salted butter 75g (3oz)
Eggs 2 medium
Caster sugar 75g (3oz)
Gluten-free self-raising flour 75g (3oz)
Ground almonds 75g (3oz)
Glacé cherries 75g (3oz), chopped
Natural almond extract 1 tsp
Raspberry jam 2 tbsp
Flaked almonds 25g (1oz)
Vanilla ice cream to serve
Preheat the oven to 200°C/180°fan/Gas 6. Butter and line an 18cm (7in) square cake tin. Put the chocolate chips in a saucepan with the butter and heat very gently until melted.
Meanwhile, break the eggs into a bowl. Stir in the caster sugar. Sift in the flour and add the ground almonds. Stir the cherries into the mixture along with the almond extract and melted white chocolate until well combined.
Spoon into the prepared tin and smooth the top. Stir the raspberry jam to soften then drizzle over the top of the mixture and gently swirl in with a knife. Sprinkle with flaked almonds and bake for 20 minutes until risen, lightly golden and lightly crusty on top – the mixture will be slightly soft underneath.
Leave in the tin for 5 minutes, then cut into nine pieces and serve hot with scoops of vanilla ice cream.