Cherry bakewells - recipe
-
Prepare
-
Serves
20 -
Cook
-
Skill
Easy
Ingredients
For the base
- 300 g Plain white flour
- 50 g Unrefined golden caster sugar
- 65 g Semolina
- ¼ tsp Baking powder
- 275 g Butter (unsalted)
For the filling
- 325 g Jam cherry
For the topping
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 175 g Unrefined golden caster sugar
- 175 g Almonds (ground)
- ½ tsp Vanilla extract
- 175 g Butter (unsalted)
- 25 g Almonds (flaked)
- 1 tbsp Unrefined golden icing sugar for dusting
Find similar in:
-
1
Preheat the oven to 180˚C (360˚F, gas mark 5).
-
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
Tip into an 8 x 12in tin, and press down to cover the base. Cook for 20 minutes. Leave to cool.
-
4
Spread the base with the cherry jam.
For this step you'll need:
- 325g Jam cherry
-
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
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
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
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