Now I know we’re only a few days in to November but is it’s not too early to start thinking about Christmas, is it? I know I’m a bit biased because for me, it’s never too early to start thinking about Christmas, mostly because I think about it all year round and have my Christmas tree up twice a year. I’d have it up all year round if I could!
I have got some cracking Christmas recipes up my sleeve but I’m sharing this one with you first, because although it’s deliciously festive, like a cute puppy, this recipe is for life, it’s not just for Christmas!
I was going to call this slice “I Can’t Believe It’s Not Cheesecake” because that’s what everyone says when they taste the delicious almond meal, biscuit like base and it’s light, creamy topping loaded with cherries. It’s just the best and one reason why this recipe is a hardy perennial and will be on rotation all year round.
So tell me, on a scale of one to ten, how much do you love Christmas?
Serves 12
Ingredients
225g self raising flour
60g almond meal
150g caster sugar
180g unsalted butter, melted
300g sour cream, at room temperature
125g mascarpone, at room temperature
2 eggs
340g bottled, pitted morello cherries in syrup, drained
2 tablespoons brown sugar
icing sugar, for dusting
How to – Traditional
- Preheat oven to 180C/160 C fan forced. Grease and line a 20cm x 30cm slice pan, ensuring paper extends over long sides of pan for handles.
- Combine flour, almond meal and caster sugar in a large bowl. Stir through the melted butter and press the mixture evenly over the base of the prepared pan.
- Bake for about 15 minutes, until just golden. Remove pan from the oven and allow to cool for 10 minutes.
- Whisk the sour cream, mascarpone and eggs in a bowl until smooth and combined.
- Spread mixture over base in pan and then scatter the cherries over the top. Sprinkle with brown sugar and bake for 20-25 minutes, until just set.
- Remove from the oven and allow to cool completely in pan.
- Dust with icing sugar and cut into squares just before serving.
How to – Thermomix
- Preheat oven to 180C/160 C fan forced. Grease and line a 20cm x 30cm slice pan, ensuring paper extends over long sides of pan for handles.
- Add flour, almond meal and caster sugar to TM bowl. Mix for 5 seconds on speed 5. Set aside.
- Add butter to TM bowl and melt for 3 minutes at 50C on speed 2.
- Add the combined dry ingredients to the melted butter and mix for 15 seconds on reverse speed 4. Press the mixture evenly over the base of the prepared pan.
- Bake for about 15 minutes, until just golden. Remove pan from the oven and allow to cool for 10 minutes.
- Insert the butterfly to TM bowl. Add the sour cream, mascarpone and eggs and mix for 10 seconds on speed 3 until smooth and combined. The mixture will be quite runny but don’t worry.
- Pour the mixture over base in pan and then scatter the cherries over the top. Sprinkle with brown sugar and bake for 20-25 minutes, until just set.
- Remove from the oven and allow to cool completely in pan.
- Dust with icing sugar and cut into squares just before serving.
Other info
Prep time: 20 minutes Cooking time: 40 minutes
