Simon Rimmer served up a delicious cherry Bakewell traybake on Sunday Brunch.
The ingredients for the base are: 250g of flour, 125g of butter, Approximately 25ml water and 25g of icing sugar.
For the filling : 225g of butter, 225g of sugar, 4 eggs, 125g of ground almonds, Zest 1 lemon, 100g of self-raising flour, 1 teaspoon of baking powder, 1 teaspoon of vanilla, 50g flaked almonds and 350g raspberry jam.
For the topping: 300g icing sugar and Juice of half a lemon.
Decorate with 10 glace cherries (halved).
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes