PASTRY
275 g butter, softened, plus extra for greasing
330 g raw caster sugar
3 eggs
335 g plain flour, plus extra for dusting
90 g finely ground almonds
1 ½ teaspoon baking powder
Seeds of 1 vanilla bean
Finely grated rind of half an orange
Salt
Eggwash
Icing sugar
Preserved cherries, to serve

PASTRY CREAM
6 egg yolks
200 g caster sugar
60 g flour
625 ml milk
Seeds of 1 vanilla bean

PASTRY
1. Beat butter and raw caster sugar in electric mixer fitted with paddle attachment until pale and creamy. Add eggs, one at a time, whilst beating. Add flour, almonds, baking powder, vanilla, orange rind and a pinch of salt. Mix until a dough forms.
2. Divide dough in half, form each into a disc, wrap in clingfilm and refrigerate 2-3 hours.

PASTRY CREAM
1. Whisk yolks and sugar in heatproof bowl until pale. Add flour and whisk to combine.
2. In saucepan over medium heat, bring milk and vanilla to the boil. Pour half the milk mixture over the egg mixture and whisk to combine, then add remaining milk mixture and stir to combine.
3. Return to pan and whisk continuously over high heat until cream is thick and bubbling (6-8 minutes) then remove from heat. Transfer to a bowl, wrap with clingfilm and cool to room temperature.
4. To assemble. Preheat oven to 170°C Intensive Bake.
5. Grease and flour 24cm diameter cake tin.
6. Roll one disk of pastry dough on lightly floured surface to 3mm thick 30cm diameter circle and place into tin so pastry comes up the sides.
7. Spread pastry cream evenly over the base.
8. Roll remaining dough to 22cm diameter circle and place on top of pastry cream. Pinch edges of pastry to seal and trim excess.
9. Brush with eggwash and bake for 30-35 minutes, or until deep golden brown.
10. Cool on wire rack for one hour, turn tin over to remove and cool glazed side up for pastry cream to firm (1-2 hours).
11. Dust with icing sugar and serve with preserved cherries.


Serves 12