Cherry bakewell slices

350g frozen morello cherries,thawed
500g shortcrust pastry
6tbsp cherry preserve
175g butter,softened
175g caster sugar
3 large eggs
2 drops almond extract
150g pack ground almonds
75g self-raising flour
50g flaked almonds
icing sugar,to decorate

Preheat oven to 190c,fan 170c,gas 5.Drain the cherries well.Roll out the pastry and use it to line a 33 x 23cm shallow tin,allowing it to come 3cm up the sides.Line the pastry with a piece of foil and weigh it down with rice.Bake for 10mins,then remove the foil and rice and return to the oven for a futher 5mins.Spread the bass with the preserve.Scatter the cherries over the base.Beat the butter and sugar until creamy.Beat in eggs one at a time,then the extract.Fold in the ground almonds and flour.Spread over the pastry base,then sprinkle with the flaked almonds.Bake for 40mins,covering loosely with foil after 25mins to stop it browning too much.Leave to cool.Dust with icing sugar.Cut into slices and serve.