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110Total Time
25Prep Time
45Bake Time

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.

110Total Time
25Prep Time
45Bake Time


  1. Step 1:

    Preheat the oven to 180˚C (350˚F, gas mark 4).

  2. 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.

  3. Step 3:

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

  4. Step 4:

    Spread the base with the cherry jam.

  5. Step 5:

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

  6. Step 6:

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

  7. Step 7:

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

  8. 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.


  • For the base

    • 300g Allinson's Plain White Flour
    • 50g Billington's Unrefined Golden Caster Sugar
    • 65g Semolina (Fine)
    • 0.25 tsp Baking powder
    • 275g Butter (unsalted)
  • For the filling

    • 325g Jam (cherry)
  • For the topping

    • 4 Egg(s) (free range)
    • 1 Egg yolk(s) (free range)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 175g Almonds (ground)
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 175g Butter (unsalted)
    • 25g Almonds (flaked)
    • 1 tbsp Unrefined golden icing sugar (for dusting)

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