Cherry Bake Squares

For the Cake Base:

Preheat the oven to 350°F. Grease a 10 x 7-inch baking tin and line the base with parchment paper.

In a mixing bowl, combine the butter and flour; using a pastry blender or two knives, blend the mixture until it resembles breadcrumbs.

Stir in the sugar and egg and mix until the mixture resembles coarse breadcrumbs. Pour the mixture into the prepared pan and press the mixture firmly into the bottom of the pan to create an even layer.

For the Cherry Filling:

Beat the butter and sugar in a mixing bowl until soft and light. Add the ground almonds and almond extract. Gradually whisk in the eggs, one at a time, adding a little flour with each egg until blended. Beat in the remaining flour until smooth. Spoon the mixture over the cake base, using a rubber spatula to smooth the top.

Scatter the cherries over the top and lightly press them into the cake mixture.

For the Topping:

In a medium bowl, use a pastry blender to mix the flour and butter together, until the mixture resembles coarse breadcrumbs. Stir in the sugar and a little water (1 teaspoon at a time) until the mixture sticks together in small crumbs.