Cherry bakewells
7 Reviews
About the bake
A delightfully light fruity bake. The flavours of summer in a slice! Perfect to bake and share for afternoon tea.
Method
Step 1
Preheat the oven to 180˚C (350˚F, gas mark 4).
Step 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.
Step 3
Tip into an 8 x 12in tin, and press down to cover the base. Cook for 20 minutes. Leave to cool.
Step 4
Spread the base with the cherry jam.
Step 5
Whisk the eggs and egg yolk together in a large bowl, then add the sugar, ground almonds and vanilla and mix well.
Step 6
Melt the butter and then whisk into the almond mixture. Pour the mixture over the jam and cook for 25 minutes.
Step 7
Sprinkle the flaked almonds over the top then cook for a further 15-18 minutes, until the top is golden.
Step 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.
Ingredients
For the base
- 300gAllinson's Plain White Flour
- 50gBillington's Unrefined Golden Caster Sugar
- 65gSemolina (Fine)
- 0.25 tspBaking powder
- 275gButter (unsalted)
For the filling
- 325gJam (cherry)
For the topping
- 4Egg(s) (free range)
- 1Egg yolk(s) (free range)
- 175gBillington's Unrefined Golden Caster Sugar
- 175gAlmonds (ground)
- 0.5 tspNielsen-Massey Vanilla Extract
- 175gButter (unsalted)
- 25gAlmonds (flaked)
- 1 tbspUnrefined golden icing sugar (for dusting)