• Pre-heat the oven to 180°C / 350°F. Line a 8 x 10 inch baking tin with parchment paper.

Make the Blondie Batter

• Melt the vegan butter in a large mixing bowl and add the sugar, almond extract and soy milk. Mix until the sugar has dissolved.
• Sieve in the plain flour and baking powder and add the almond flour.
• Mix well to combine before folding in the 50g flaked almonds.

Assemble the Blondie

• Pour the blondie batter into the lined baking tin.
• Melt the cherry jam in the microwave for a few seconds to make it runny.
• Spoon the jam on top of the blondie batter and use a chop stick to swirl the jam through.
• Sprinkle on the remaining flaked almonds.

Finishing

• Bake for 22 minutes. They will seem a little underdone but will firm up as they cool.
• Let cool at room temperature for 30 minutes before putting them in the fridge to cool down further.
• Once the blondie has set, remove from the tin and cut into squares. This recipe yeilds 12 blondies.