Scottish Paradise Cake
Ingredients
8 ounces short crust pastry
Raspberry jam
4 ounces margarine
4 ounces caster sugar
1 egg, beaten
2 Tbsp. chopped glaze cherries
2 Tbsp. chopped walnuts
2 Tbsp. ground almonds
Vanilla essence
Caster sugar for dusting
Cooking Instructions
Set oven to 350. Grease an 11 inch x 7 inch baking tin. Roll out the pastry on a floured surface and use to line the tin. Bake blind for 10 minutes. Meanwhile cream the margarine and caster sugar together in a bowl. Stir in the beaten egg and the cherries, walnuts and almonds. Add the vanilla essence and mix well. Spread a layer of raspberry jam over the bottom of the pastry case. Spoon the mixture on to the jam, level off and bake for 30-35 minutes. Sprinkle with caster sugar and leave to cool in the tin. When cold cut into squares.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)