Cherry bakewells

  • Total Time

    1h 10m
    • Prep Time

      25m
    • Bake Time

      45m
  • Serves

    20
  • Skill Level

    Easy
  • Dietary Needs

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

Method

  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.

  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.

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

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

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

  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.

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