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.
If preferred, leave to cool completely before serving. Blondies are meant to be soft and dense in the middle, but if you prefer a spongier texture, cook for 5–10 minutes longer. Gluten-free flour gives a dense texture to the bake but you can use wheat plain flour if preferred. For a nut-free bake, replace the ground almonds with the same weight of flour, and use vanilla extract instead of almond extract. Leave the top plain.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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