Scottish Recipes: Paradise Cake

This is an easy to prepare recipe as it is based on short crust pastry which you can obtain from the supermarket (unless you want to make your own).

Recipe Ingredients:

8 oz short crust pastry
Raspberry jam
4 oz margarine
4 oz caster sugar (4 rounded tablespoons granulated sugar)
1 beaten egg
2 tablespoons chopped glacé cherries
2 tablespoons chopped walnuts
2 tablespoons ground almonds
Vanilla essence (extract)
Caster sugar (granulated sugar) for dusting

Preparation Method:

Roll out the pastry on a floured surface and use it to line a greased 11 inch by 7 inch baking tin. Bake this initially on its own in a pre-heated oven for ten minutes at 350F/175C/Gas Mark 4. Cream the margarine and sugar together and stir in a beaten egg, cherries, walnuts and almonds. Add the vanilla essence/extract and mix well. Spread a layer of raspberry jam on the bottom of the pastry case (after the ten minute baking) and spoon in the mixture on top of the jam. Bake for 30/35 minutes. On removing it from the oven, sprinkle with sugar and leave to cool in the tin. When it is cold, remove from the tin and cut into squares.

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