A delicious tray bake combining the classic flavours of cherry and almond, delicately spiced with Cinnamon and Nutmeg, baked to perfection. A great treat for all the family to enjoy.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4. Line a 28cm x 18cm rectangular baking tin with greaseproof paper. Beat together 100g (4oz) of the butter with 50g (2oz) of the caster sugar until pale and fluffy. Sift the plain flour and fold in with the ground rice and Cinnamon to form a soft dough. Press the mixture over the base of the tin, spreading it out evenly.
Finely chop the glace cherries and scatter over the dough mixture. Beat together the remaining butter and caster sugar and then fold in the eggs and self raising flour. Spoon this over the cherries and level the surface.
Scatter the demerara sugar and almonds over and sprinkle with the Nutmeg. Bake for 40 minutes, or until the cake is browned and firm to the touch. Remove from the oven and cool on a wire rack. Peel away the paper lining and cut into 12 pieces.