Cherry Bakewell Blondies

1. Preheat a fan oven to 175C and line a 13 x 9" baking tin with non-stick baking paper

2. In a large bowl, mix the butter and sugar together until combined

3. Crack in 2 eggs, mixing one at a time, then add the almond extract

4. Add in the plain flour, ground almonds and salt and fold through until it's just mixed through. Add in the white chocolate chunks or chips and stir again to distribute evenly. It should be a thick, heavy batter

5. Pour the batter into the prepared tin and use a spatula to spread and level it out

6. Dollop the raspberry jam randomly over the base and use a knife or fork to swirl it through the batter. Press the whole cherries into the batter with clean fingers so that eat 'bite' will have at least one cherry in! Scatter the flaked almonds over the top

7. Bake for 30 - 35 minutes, removing from the oven when the almonds are toasted, the edges are starting to turn golden and the centre is just set, they will firm up once cooled

8. Wait until blondies are completely cooled (Erin keeps hers in the fridge for at least 2 hours) before using a sharp clean knife to slice