Paradise Cake is a traditional Scottish pie filled with a paste of nuts, vanilla and glacé cherries. The full recipe is presented here and I hope you enjoy this classic Scottish version of Paradise Cake.
Grease a 25cm x 18cm baking tin and roll the pastry out on a lightly-floured surface until large enough to cover the base of the tin. Line with baking parchment (typically trimmed to a circle known as cartouche), fill with baking beans and blind bake in an oven pre-heated to 180°C for 10 minutes.
Meanwhile, cream together the butter and sugar until light and fluffy. Stir-in the beaten egg a little at a time, mixing well after each addition, then add the cherries, walnuts and almonds. Add a few drops of vanilla extract and mix well.
Spread a layer of raspberry jam over the base of the cooled pastry then spoon the filling over the top. Level the top then place in the oven and bake for about 35 minutes, or until the surface is set and golden. Take out of the oven, sprinkle with caster sugar and allow to cool in the tin.
When cold, cut into wedges and serve with a dollop of sour cream.
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