Recipes
Cherry Bakewell slices
This classic recipe makes 12 sweet treats with the lovely bitterness of almonds. They’re perfect for a picnic.
This classic recipe makes 12 sweet treats with the lovely bitterness of almonds. They’re perfect for a picnic.
(25 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 78p per serving
Nutritional Information
Each 148g serving contains
Energy
2282kj
545kcal
2282kj
545kcal
27%
Fat
36.3g
36.3g
High
52%
52%
Saturates
13.6g
13.6g
Med
68%
68%
Sugars
23.7g
23.7g
High
26%
26%
Salt
0.7g
0.7g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
1542kj/369kcal
Typical energy values per 100g:
1542kj/369kcal
Ingredients
350g Asda Frozen Morello Cherries, thawed
500g shortcrust pastry
6 tbsp Asda Extra Special Cherry Preserve
175g butter, softened
175g caster sugar
3 large free-range eggs
2 drops almond extract
150g pack ground almonds
75g self-raising flour
50g flaked almonds
Icing sugar, to decorate
Fresh cherries, to decorate (optional)
Method
1
Pre-heat the oven 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper.
2
Roll out the pastry and use it to line a 33cm x 23cm shallow tin, allowing it to come 3cm up the sides.
3
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.
4
Spread the base with the preserve. Scatter the cherries over the base.
5
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.
6
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.
7
Leave to cool. Dust with icing sugar and decorate with cherries, if using.