Cherry Bakewell Slices
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 350 g cherries
- 500 g shortcrust pastry
- 6 tablespoons cherry jam
- 175 g butter
- 175 g sugar
- 3 eggs
- 2 drops almond extract
- 150 g ground almonds
- 75 g self-raising flour
- 50 g almonds
- icing sugar
- cherries
directions
- Preheat the oven to 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper.
- Roll out the pastry and use it to line a 33x23cm shallow tin, allowing it to come 3cm up the sides.
- Line the pastry with a piece of foil and weigh it down with rice. Bake for 10 minutes then remove the foil and rice and return to the oven for a further 5 minutes.
- Spread the base with the preserve. Scatter the cherries over the base.
- Beat the butter and caster sugar until creamy. Beat in the eggs one at a time, then the extract. Fold in the ground almonds and flour.
- Spread over the pastry base, then sprinkle with the flaked almonds. Bake for 40 minutes, covering loosely with foil after 25 minutes, to stop it browning too much.
- Leave to cool. Dust with icing sugar and decorate with cherries, if using.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom