- Square non-stick baking tray/cake tin (mine measured 24x24cm)
- 280g plain flour
- 100g caster sugar
- 230g butter (unsalted)
- Pinch of salt
- 340g - 380g of my homemade Cherry Jam (or any good quality store bought jam)
- 150g Caster sugar
- 150g butter (unsalted and softened)
- 160g ground almonds
- 2 tbsp fresh lemon juice (approx half a lemon)
- 4 medium free range eggs
- 50g flaked almonds (lightly toasted)
I seem to be eating Cherries by the punnet at the moment and considering it a meal. I’m not kidding. I’ll pull a whole punnet of cherries out of the fridge, wash them and then eat the whole lot. Of course my tummy will begin to hurt a little bit due to the vast quantities of Cherry juice making its way through my intestines but when fruit is at its best eat as much of it as you can is my motto.
It’s worth the tummy ache……..sort of.
Of course you could actually bake something with the cherries and save yourself the discomfort and others the bother of having to listen to you. With this in mind I thought we should bake some very British Cherry Bakewells with our very delicious homemade cherry jam.
Easy to make and easy to scoff.
Even more easy than 2lb of cherries funnily enough!
Here’s how to make them.
Cherry Bakewell Squares
Pre-heat your oven to 190c
For the biscuit base:
- Start by sifting the flour into a large mixing bowl then add the sugar, salt and butter. Use your hands to mix the ingredients together until it forms a sticky dough ball.
- Turn the dough mixture out into a non-stick baking tray/cake tin and smooth the mixture evenly over the base of the tray so that it is totally covered, I used my fingers to do this.
- Bake in the oven for 25 minutes.
- Remove from the oven and allow the biscuit base to cool but without removing it from the pan.
For the filling:
- Lightly toast the flaked almonds in a non-stick frying pan and set to one side.
- In a food mixer, cream the sugar and butter until it is light and fluffy.
- Then add the ground almonds, eggs, no need to beat them first, and lemon juice and mix well. The mixture should remain a little runny.
- Allow the biscuit layer to cool a little before spreading the cherry jam evenly over the top (while still in the cake tin), this will form the middle layer of the cherry bakewell squares.
- Next, poor the butter/almond mix over the top of the jam and smooth out with a pallet knife to ensure an even coverage.
- Finally sprinkle with the toasted, flaked almonds.
- Bake in the oven for a further 40 minutes or until the top starts to turn a light golden colour and the jam begins to bubble up at the sides.
Once removed from the oven, allow the cake to cool completely before removing it from the cake tin.
When removed from the tin, cut the cherry bakewell into 16 squares.
And then devour in the sun.
There is just time to say that my Strawberry Shortcake recipe that we made in honor of Breast Cancer Care is now on the official Strawberry Tea website and is the second one down under Delia……..I’ve ALWAYS wanted to be under Delia *sigh*
Have a great Thursday folks.
Don’t forget you can join my Facebook page!
Feel free to add me to your links list. Here it is ! - http://www.cherrymenlove.com/