Perfect by themselves or as dessert with a scoop of ice cream, these are best the day they are made.
- Portion size 24 servings
- Credits : © CanadianLiving.com
Grease sides of 13- x 9-inch (3.5 L) cake pan; set aside. In bowl, beat butter with orange rind until creamy. Stir in sugar, then almonds; gradually blend in flour, using fingertips when mixture becomes stiff. Press evenly into prepared pan. Bake in centre of 375°F (190°C) oven for about 15 minutes or until lightly browned and firm to the touch. Let cool on rack.
Topping: Meanwhile, in small bowl, combine 1/4 cup (50 mL) of the sugar, 1/3 cup (75 mL) of the flour and butter; mix in sliced almonds. Set aside.
In separate bowl, beat eggs with remaining sugar for about 5 minutes or until thickened and pale; stir in orange rind. Combine remaining flour, ground almonds and baking powder; stir into egg mixture.
Arrange cherries evenly over base; spread egg mixture over top. Sprinkle with almond mixture. Bake in centre of 375°F (190°C) oven for 40 to 45 minutes or until puffed and golden. Run knife around edges; let cool in pan on rack. Cut into squares.
Nutritional facts <b>Per square:</b> about
- Sodium 73 mg
- Protein 3 g
- Calories 192.0
- Total fat 9 g
- Cholesterol 33 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 7.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 3.0