in the kitchen
Ingredients
- 300 g plain flour
- 1 tsp baking powder
- 200 g caster sugar
- 175 g soft butter
- 3 eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 250 g black cherry jam
- Egg yolk for glaze
Method
1
Beat butter and sugar until pale. Add eggs and vanilla; mix smooth. Fold in flour, baking powder and lemon zest to form soft dough. Chill 30 minutes.
2
Press two-thirds of dough into the base and up the sides of a 23 cm tin.
3
Spread cherry jam generously over the base.
4
Top with remaining dough, press edges to seal, brush with yolk glaze and score a diamond pattern. Bake at 175 C for 35-40 minutes until deep golden.