Chocolate Cherry Bakewell Slice

To make the pastry, put the flour and cocoa powder into a food processor and pulse briefly to combine. Add the butter and whiz until the mixture resembles fine breadcrumbs - if you don't have a food processor, rub the butter into the flour and cocoa powder using your fingers.

Add the caster sugar and pulse or stir to combine, then add the egg and 3tbsp cold water and whiz/mix with a blunt-ended cutlery knife until the pastry just comes together.

Bring the pastry together with your hands, then roll out on a work surface lightly dusted with flour until it's large enough to line a 30cm x 20cm x 4cm (12in x 8in x 1½in) fluted tart tin. Make sure you press the pastry well into the flutes. Prick base all over and chill for 30min.

Preheat oven to 200°C (180°C fan) mark 6. Line the pastry with a large sheet of baking parchment and fill with ceramic baking beans or uncooked rice. Bake for 15min, or until the pastry sides are set. Remove the paper and the beans/rice and return the tin to the oven to cook for a further 10min or until the pastry base feels sandy to the touch. Take pastry out of oven and lower the temperature to 180°C (160°C fan) mark 4. 

Keeping the pastry in the tin, carefully spread the jam over the base and set aside. To make the filling, cream the butter and caster sugar together in a large bowl. Gradually mix in the eggs, beating well after each addition. Stir in the ground almonds, flour and almond essence to make a smooth mixture.

Bake for 30-40min until the filling is golden and set. Take out of oven and leave to cool for 10min in tin, then remove from tin and cool completely on a wire rack.

In a small bowl, mix together the sifted icing sugar and enough water to make a glaze with a spoonable consistency. Drizzle over the Bakewell slice and leave to set before serving.