Place the plain flour, icing sugar and the unsalted butter in a bowl and rub together to a crumb consistency. Add the zest.

Add the beaten egg, lemon juice and water, and mix together using your hands.

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
Wrap the pastry in cling film and chill for 10 mins. Preheat the oven to 180 degrees and get a 8x8inch square loose-bottomed baking tin ready.

While the pastry is cooling, make the filling. Beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating for a good minute for each one. Add the almond extract. Now, add the flour and mix gently until combined. Finally add the coconut and almonds and fold in. Add the milk if the mixture needs loosening a bit.

Roll out the pastry to roughly the thickness of a pound coin and line your pastry case with it. Prick the the pastry very gently several times with a fork. This stops the pastry rising when baked. Be careful not to pierce the pastry all the way through!

Spread a layer of jam over the pastry. Spread the filling mixture over the top as evenly as possible, taking it right into the corners. Gently press the cherries evenly into the top of the filling so you can still see them.

Bake in the oven for 35 - 40 minutes or until golden and set. Remove from the oven and leave to cool completely in the tin.

Making the icing by combining icing sugar, almond extract and water in a bowl until smooth.

When the bakewell has fully cooled, top with icing and cut into equal slices. Enjoy!