I designed these for my friend who loves cherries but can’t eat chocolate. All the pre made cakes he could find contained either white or dark chocolate (I admit it’s a great combo). These are just beautiful! They taste like a summer garden mixed with a Persian Breeze. Fragrant, coconut, sweet rose and sour cherries all bound in a crumbly, buttery bar, try them, I just know you’ll love them (and you certainly won’t miss the chocolate!).


1 Roll Ready Rolled Shortcrust pastry

4 Tbsp + 2 Tbsp To Decorate Berries & Cherries Jam

200g Butter

200g Golden Caster Sugar

3 Eggs

1Tbsp Steenberg’s Organic Rose Water

125g Ground Almonds

125g Desiccated Coconut

160g Dried Sour Cherries

50g Coconut Chips + 2 Tbsp To Decorate

Steenberg’s Rose Petals To Decorate


Preheat Oven to 180C, Grease and Line a Rectangular Tart Tray. Roll out the pastry and trim to fit the base. Chill for 20 minutes then blind bake for 15 minutes. Bake uncovered for a further 5-10 until golden and sandy to the touch. Meanwhile, beat the sugar and butter for 10 minutes until pale and light. Add the eggs one at a time, beating between each addition. Beat in the Rose Water. Fold in the Almonds, Coconut and Sour Cherries until combined. Spread the Jam across the pastry and dot spoonfuls of the mixture over the top. Smooth out and top with the coconut chips. Bake for 30 minutes until golden and set. Leave to cool for 10 minutes then remove from the tin and set on a wire rack to cool completely. Once cool, microwave the jam for the topping until fluid and brush over the top. Sprinkle over the remaining coconut and Rose Petals and cut into bars.

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