Baking

Cherry Bakewells!

 

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To protest the absurd decision of kicking Liam off The Great British Bake Off, I’ve decided not to remake anything from the show this week and instead make one of my favourite cakes in the whole world. (Also old-style traditional baking is definitely not suitable for vegans – 60 eggs!!)

The classic Cherry Bakewell is delicious, the frangipane is edible straight out the bowl it’s so good!

(This is a re-make of my cherry Bakewell tart, just adapted to be individual tarts!)

It’s a pretty simple recipe – and definitely a crowd pleaser.

Enjoy!

MAKES 12 CHERRY BAKEWELLS.

INGREDIENTS

PASTRY:

225g Plain Flour

150g Vegan Butter

50g Icing Sugar

3 tbsps cold water

FRANGIPANE:

160g Vegan Butter

160g Caster Sugar

160g Ground Almonds

1 1/2 tsps Almond Extract

1 “egg” (egg replacer powder – find this in Sainsburys or Holland and Barrett!)

45g Plain Flour

JAM:

150g Frozen Cherries

50g Icing Sugar

ICING:

200g Icing Sugar

3 tbsps Water

METHOD:

  1. Combine the ingredients for the pastry, rub the dry ingredients and butter together into a breadcrumbs texture before adding the water one tbsp at a time and combining everything with your hands.
  2. Leave the pastry to rest in the fridge for at least 30 minutes.
  3. For the frangipane, combine all the ingredients except the jam and flaked almonds together until you have a smooth consistency (would definitely recommend trying this out the bowl it’s so good!)
  4. For the jam, add the cherries into a saucepan and let them begin to defrost, once some juice starts to come out, add the icing sugar. Stir and continue to let the cherries defrost, once they’re soft, mash with a potato masher. Let the jam bubble for a further 5 minutes until it’s thick.
  5. Pre Heat your oven to 180C (fan assisted)
  6. Once the pastry has chilled, roll it out onto a floured surface to the thickness of a pound coin.
  7. Grease your muffin tin well!!
  8. Cut your circles for each tart using a cutter that is slightly bigger than the circles on your muffin tin.
  9. Press each circle of pastry into the mould using a ball of pastry to press into the edges.
  10. Cut a circle of baking paper for each tart, place inside and pour in baking beans.
  11. Blind bake for 7 minutes.
  12. Once done, let the pastry rest for a few minutes to cool down slightly, then add a layer of frangipane.
  13. Add a layer of jam, then another layer of frangipane so the pastry cup is pretty much filled up.
  14. Bake for 15-20 minutes.
  15. Once done, let them cool down completely before you ice them.
  16. For the icing, simply add the water to the icing sugar and mix, if it gets too runny add more icing sugar and if it’s too thick add more water SLOWLY.
  17. To ice, simply spoon some onto the cooled tart and smooth it around.
  18. Add a glace cherry and serve!

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