What’s not to love about the sweet scent of baking drifting through the house on a cool day? Wow them at afternoon teatime with chocolate and cherries!
What you need
1¼ cups flour
¾ cup brown sugar
1 cup ground almonds
¼ cup CADBURY Bournville Cocoa
1 teaspoon cinnamon
185g butter, chopped
1⁄3 cup cherry jam
680g jar sour cherries, drained
250g PHILADELPHIA Block Cream Cheese, softened
1⁄3 cup caster sugar
1 teaspoon finely grated orange rind
- COMBINE the flour, brown sugar, almonds, cocoa, cinnamon and butter in a food processor and process until the mixture is crumbly but well combined. Press three quarters of the mixture into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Form the remaining mixture into a ball, wrap and chill for 30 minutes.
- BAKE in a moderate oven 180°C for 20 minutes. Cool. Spread with jam and lay cherries over the top.
- BEAT the PHILLY with the sugar and orange rind until smooth, then spread over the prepared base. Coarsely grate the remaining chilled dough over the top.
- BAKE for a further 40–45 minutes. Cool completely in the pan. Slice and serve with cream.