Ingredients

• 1 packet Romany Creams Original Biscuits (similar to an oreo cookie), crushed
• 1/8 cup melted butter
• 150g caster sugar
• 90g soft butter
• 2 eggs
• 200g ground almonds
• 1 tin pitted black cherries
• 4 tablespoons apricot jam
• Cinnamon
• 100g flaked almonds toasted

Directions

1. Mix crumbs and melted butter. Pat into 23cm loose-bottom pan.
2. Refrigerate to set.
3. Cream sugar and butter until pale and fluffy. Beat in eggs and ground almonds.
4. Spoon onto the biscuit base and smooth the top. Push cherries into filling evenly.
5. Bake at about 340°F for 30 to 40 minutes, until top is brown. Brush some melted apricot jam over top.
6. Allow to cool.
7. To serve, sprinkle with cinnamon and toasted flaked almonds