1 sheet ready rolled puff pastry 60g soft butter 60g castor sugar 1 egg 50g ground almonds 15g plain flour 15g cocoa powder 1 egg yolk 10g melted butter 1 tablespoon Demerara sugar 1 tablespoon maple syrup 175g cherries, stone removed

Place the pastry on a lightly greased baking tray. Beat the castor sugar and butter until pale and fluffy. Add the egg and mix well. Mix in the almonds, cocoa and flour to a smooth paste. Score a border of 1cm thick around the pastry, prick the middle with a fork and brush all over with the egg yolk. Spread the frangipane into the centre rectangle within the border. Press the cherry halves into the frangipane. Brush all over with the melted butter and sprinkle the Demerara sugar over evenly. Bake in a 180oc preheated oven for about 25 minutes or until frangipane is cooked through. Brush with the maple syrup and cool slightly before serving.

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