Cherry bakewells - recipe

Cherry bakewells

  • Prepare

  • Serves

  • Cook

  • Skill



For the base

For the filling

For the topping

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  1. 1

    Preheat the oven to 180˚C (360˚F, gas mark 5).

  2. 2

    For the base place the flour, sugar, semolina and baking powder into a bowl and rub in the butter with the fingertips (this can be done in a food processor), until it the mixture starts to some together.

    For this step you'll need:

    • 300g Plain white flour
    • 50g Unrefined golden caster sugar
    • 65g Semolina
    • ¼tsp Baking powder
    • 275g Butter (unsalted)
  3. 3

    Tip into an 8 x 12in tin, and press down to cover the base. Cook for 20 minutes. Leave to cool.

  4. 4

    Spread the base with the cherry jam.

    For this step you'll need:

    • 325g Jam cherry
  5. 5

    Whisk the eggs and egg yolk together in a large bowl, then add the sugar, ground almonds and vanilla and mix well.

    For this step you'll need:

    • 4 Egg(s) (free range)
    • 1 Egg yolk(s) (free range)
    • 175g Unrefined golden caster sugar
    • 175g Almonds (ground)
    • ½tsp Vanilla extract
  6. 6

    Melt the butter and then whisk into the almond mixture. Pour the mixture over the jam and cook for 25 minutes.

    For this step you'll need:

    • 175g Butter (unsalted)
  7. 7

    Sprinkle the flaked almonds over the top then cook for a further 15-18 minutes, until the top is golden.

    For this step you'll need:

    • 25g Almonds (flaked)
  8. 8

    Leave to cool for a few minutes then cut into fingers and place onto a cooling rack to cool completely. Dust with golden icing sugar before serving.

    For this step you'll need:

    • 1 tbsp Unrefined golden icing sugar for dusting

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