BASE:
6 oz (170g) Margarine
9 oz (255g) Plain Flour
3 oz (85g)Caster Sugar
Grease and line tin.
Pre-heat oven 180 C
Cream margarine and sugar. Stir in flour and mix until firm and press into tin.
MIDDLE:
4oz (115g)Sultanas
2 ¥ oz (70g) Apricots, pre-soaked in a little orange juice
21 oz (70g) Glace Cherries
1 tablespoon of Apricot jam
Processs all of these with the cherries last, but not too small and spread on base
TOPPING:
5 oz (142g) Margarine
5 oz (142g) Caster sugar
2 Eggs (medium)
5 oz (142g) Ground almonds
A few drops of almond essence
Flaked almonds and caster sugar to dust
Cream margarine, sugar and eggs. Mix well.
Add ground almonds and almond essence.
Spread over filling and sprinkle with flaked almonds.
Bake in middle of oven until firm to touch and golden brown (20-25mins)
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