Cherry Bakewells

Recipe Submitted By: bakingmad

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

Cherry Bakewells Ingredients

300 grams	Plain White Flour (Allinson Nature Friendly) for the base
50 grams	Golden Caster Sugar (Billington's) for the base
65 grams	Semolina for the base
0.25 tsp	Baking Powder for the base
275 grams	Butter for the base
325 grams	cherry jam filling
4	Happy Eggs for the topping
1	Happy Eggs yolk only, for the topping
175 grams	Golden Caster Sugar (Billington's) for the topping
175 grams	Almonds ground, for the topping
0.50 tsp	Pure Vanilla Extract Blend (Nielsen-Massey) for the topping
175 grams	Butter unsalted, for the topping
25 grams	Almonds flaked, for the topping
1 tbsp	Billington's Golden Icing Sugar for dusting

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Preheat the oven to 180˚C/360˚F/Gas mark 5.
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.
Tip into an 8 x 12inch tin, and press down to cover the base. Cook for 20 minutes. Leave to cool.
Spread the base with the cherry jam.
Whisk the eggs and egg yolk together in a large bowl, then add the sugar, ground almonds and vanilla and mix well.
Melt the butter and then whisk into the almond mixture. Pour the mixture over the jam and cook for 25 minutes.
Sprinkle the flaked almonds over the top then cook for a further 15-18 minutes, until the top is golden.
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.