Cherry Bakewell Food

CHERRY BAKEWELL TART RECIPE

Steps:

• In the bowl of a food process combine flour., sugar salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
• In a small bowl whisk together the egg yolk and water and then slowly add this egg mixture to the food processor pulsing until a dough ball forms.
• Turn dough out onto a floured surface, flatten into a disk and wrap in parchment paper. Chill in refrigerator for 30 mins.
• Meanwhile, make the filling. In the bowl of an electric mixer beat together the butter and sugar until combined. Add the eggs, almond extract, almond meal, flour and salt and set aside.
• Fit dough into tart pan, and trim the edgres with a knife to form a clean edge. Freeze for 10 mins to allow dough to harden up.
• Then place 1 tablespoon of jam in the bottom of each tart tin, spread to cover the bottom. Then add a dollop of the filling, all the way to the top, and smooth out a spatula. Top with sliced raw almonds.
• Bake at 350F for 25 mins or until the tart is golden brown and set. Allow to cool.
• For whipped Cream: Combine all ingredients in the bowl of an electric mixer. Whip until soft peaks form.
• Dust with powdered sugar and top with a fresh cherry before serving.

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 CAKE

Steps:

• Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in 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 preserves. Sandwich the second sponge on top. Sieve the confectioners 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 COCKTAIL

Steps:

• Fill two tall glasses with ice cubes. Combine the amaretto, cordial and lemon juice in a small jug, then divide between the glasses. Top with lemonade, then stir well. Garnish with a maraschino cherry, if you like.

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.

HEALTHIER CHERRY BAKEWELL TART (VEGAN)

Steps:

• First make your crust by combining oats, oat flour and ground almonds in a bowl.
• In a second bowl mix mashed banana, melted coconut oil and almond extract. Add this to the dry ingredients and mix using your hands until a dough has formed. If dough is too dry, add water by 1/2 tbs ful until dough is pliable.
• Press the crust into a 8 in loose bottom pie tin. Press down, pushing out towards the edge until evenly distributed across the bottom. Push the dough up the sides, scraping a little from the base to fill in the edges if needed.
• Now spread the jam evenly over the crust.
• For the topping combine ground almonds, oat flour, baking powder and pumpkin pie spice/cinnamon. Then add in coconut oil, water, banana and almond extract. Mix with a spoon until a soft, droppable dough has formed. If you need more water, add it by 1/2 tbs ful until you reach the desired consistency.
• Spread the topping over the jam carefully.
• Bake in the preheated oven at 180°C/350° F for 25 minutes or until lightly browned.
• Allow to cool in the pan for 10 minutes, then remove carefully and cool completely on a wire rack.
• Enjoy!

WHITE CHOCOLATE BAKEWELL (CHERRY AND ALMOND) FUDGE

Steps:

• Put the white chocolate chips and sweetened condensed milk in a saucepan and warm over a very low heat, stirring continuously until the chocolate has melted and the mixture is smooth. Remove from the heat.
• Stir in the almond extract and then the glace cherries.
• Line a loaf pan with cling film (saran wrap) and pour the warm fudge mixture inches.
• Chill in the fridge for at least 3 hours, until completely set (ideally overnight).
• Then turn out of the pan and serve (this is a soft fudge so is best served slightly chilled).
• NB If desired, you can quarter extra glace cherries and scatter them over the top of the fudge before chilling to make it look a little more colourful!

CHERRY BAKEWELL CAKE

Steps:

• Heat oven to 350 degrees and make sure there's a shelf ready in the middle.
• Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth.
• 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.

CHOCOLATE CHERRY BAKEWELL CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
• Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
• Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.

BAKEWELL TARTS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
• Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
• Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.