Cherry Bakewell Slices Food

CHERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

CHERRY BAKEWELL TART

Steps:

• First, make the pastry. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl. Use your fingers to rub the butter in until the mixture resembles breadcrumbs. Drizzle in the egg, then slowly mix in up to 2 tbsp ice-cold water until it comes together into a dough. Shape into a disc, wrap and chill for 30 mins. Will keep chilled for two days.
• For the filling, beat the butter and sugar together with an electric whisk until combined. Add the ground almonds and eggs, then beat for 1 min more until you have a thick, spreadable paste. Will keep chilled for up to a day. Remove from the fridge an hour before needed.
• Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Use it to line a 23cm fluted tart tin, leaving some overhanging the rim. Chill for another 30 mins or put in the freezer for 20 mins.
• Heat the oven to 200C/180C fan/gas 6. Prick the pastry case all over with a fork, then line with a large circle of baking parchment. Fill with baking beans and bake for 20 mins. Remove the beans and parchment, then bake for 10-15 mins more until the pastry is biscuity brown. Remove from the oven, trim off the excess using a serrated knife, then leave to cool slightly.
• Spread the cherry conserve or jam over the base of the tart, then spoon in the frangipane filling and gently spread to the edges. Push the cherries into the filling slightly, then scatter over the flaked almonds. Bake for 45-50 mins until the cherries have sunken into the tart and the filling is deeply golden and set. Leave to cool completely in the tin, then remove to a serving plate or board and cut into slices. Serve with clotted cream, crème fraîche or a scoop of vanilla ice cream, if you like.

RASPBERRY BAKEWELL SLICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
• Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
• For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
• To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

BAKEWELL SLICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
• Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
• Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
• Spread raspberry jam evenly over the cooled pastry.
• Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
• Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

CHERRY BAKEWELL SLICES

Steps:

• 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.