Baking frustrates me, always has done. However, this was for MacMillan coffee morning so I had to out my own frustrations aside, and I’m so glad I did. I’ve now got a new outlook on baking ❤️

What better than choose a Mary Berry recipe to get me going?? This was the first of two ‘deserts’ that I made for the coffee morning. However, sadly due to over committing during the evening I had to bake this at 545am before work.

However, this added more pressure which I love!! If you can’t stand the pressure in the kitchen….get out !!!

Ingredients-

One packet of shop bought shortcrust pastry (hey don’t judge me, I’m having a go!!), 100g of softened butter, 100g of caster sugar, 2 eggs, 100g of ground almonds, 1 tsp of almond extract, 4 good tbsp of raspberry jam & a few flaked almonds.

Method-

Preheat your over – 180c. Place a sheet of parchment paper over the shelf in the oven.

Roll out your pastry. Place it over your baking tin. Prick all of the pastry and place it in the fridge for 30 minutes to chill.

Once the pastry has chilled spoon over the raspberry jam.

In a mixing bowl use an electric mixer to whip up the softened butter and caster sugar so it’s fluffy. Add the eggs and repeat the process. Then add the ground almonds and almond extract then whizz for a final time.

Spoon the mixture over the jam.

Place the flaked almonds over the top of the tart.

Place the tart tin on the parchment paper. Bake in the oven for 30 / 35 minutes until the tart is nice and golden.

I dusted mine down with a little icing sugar.

Below is the baked cheesecake I also made.

The MacMillan coffee morning 🌼 raised over £300 across the site. It was a fantastic morning for a fantastic cause ❤️. Just some of the office cakes below.

However, this wasn’t the end of the baking, I just had to have another go. On the Saturday I had another go but iced it just like a Bakewell tart. I then melted some chocolate and drizzled it on then used a tooth pick to swirl it around. A bit of butter but I enjoyed it.