Simon Rimmer served up a delicious Basque cake with cherry jam and custard on Sunday Brunch.

The ingredients are: 250g flour, 50g ground almonds, 1 teaspoon baking powder, 1 teaspoon sea salt, 210g butter, 150g sugar, 1 egg and Egg wash.

For the filling: 90g cherry jam, 450ml milk, 2 teaspoons vanilla, 100g sugar, 30g cornflour, 5 yolks and 30g butter.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.