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A cake stand with a pile of cherry bakewells dusted with icing sugar Tried & Tested

Cherry bakewells

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2 stars based on 8 ratings

A delightfully light fruity bake.  The flavours of summer in a slice!  Perfect to bake and share for afternoon tea.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:easy

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Ingredients

For the base

  • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 65g 2⅜ oz Semolina
  • ¼tsp ¼tsp Baking powder
  • 275g 9¾ oz Butter (unsalted)

For the filling

  • 325g 11½ oz Jam cherry

For the topping

  • 4 4 Egg(s) (free range)
  • 1 1 Egg yolk(s) (free range)
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 175g 6¼ oz Almonds (ground)
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 175g 6¼ oz Butter (unsalted)
  • 25g 1 oz Almonds (flaked)
  • 1tbsp 1tbsp Unrefined golden icing sugar for dusting (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

  2. Classic mode 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.

    Ingredients for this step

    • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 50g 1⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 65g 2⅜ oz Semolina
    • ¼tsp ¼tsp Baking powder
    • 275g 9¾ oz Butter (unsalted)
  3. Classic mode Step 3

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

  4. Classic mode Step 4

    Spread the base with the cherry jam.

    Ingredients for this step

    • 325g 11½ oz Jam cherry
  5. Classic mode Step 5

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

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 1 1 Egg yolk(s) (free range)
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 175g 6¼ oz Almonds (ground)
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  6. Classic mode Step 6

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

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted)
  7. Classic mode Step 7

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

    Ingredients for this step

    • 25g 1 oz Almonds (flaked)
  8. Classic mode 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 this step