Forget scones and cream….forget strawberries and cream - and put a Cherry Bakewell Tart on your table for tea this weekend. This vegan tart is absolutely amazing.
Cherries and almonds (which are the key features of the Bakewell Tart) are actually part of the same fruit family (the Rosaceae family), so perhaps it’s no wonder they taste so good together.
For the cake bake:
200g Self Raising Flour
200g Caster Sugar
200g Ground Almonds
1 1/2 teaspoons Baking Powder
230ml Soya milk (or any plant milk)
180ml vegetable oil
1 1/2 teaspoons of almond essence
Ready rolled short crust pastry (sheet size 11×13”) which is about 375g. I use Jus Rol as it is vegan friendly – check you have the products that don’t say ‘made with butter’ on the packet
A jar of black cherry jam
175g packet of frozen cherries (available from most supermarkets including Waitrose)
For the drizzle icing:
Approximately 100g of icing sugar
Water to mix
Makes approximately 16 slices
To make the cake bake:
Heat the oven to Gas Mark 4 or 180C or 160C Fan oven
Put the flour, sugar, almonds, and baking powder in a bowl, mix together and set aside.
Mix together the soy milk, vegetable oil and almond essence in a jug.
Line a 11 x 13” tin with a sheet of the rolled out pastry. You can just leave the pastry sheet on the sheet of greaseproof paper it comes on in the packet and place the two together into the tin. That saves hassle! If you don’t have a paper backing on the ready-made pastry or you are using your own, you will need to line the tin with greaseproof baking parchment.
Spread half of the jar of black cherry jam onto the pastry. Put aside.
Pour the wet ingredients (soy milk, vegetable oil and almond essence) into the bowl of the dry ingredients and stir until just combined.
Then add the frozen cherries.
Stir until mixed through.
Now work quickly to pour the mixture onto the pastry with jam spread in the tin, make sure it is even, and put it in the oven at Gas Mark 4, 180C, 160C Fan. Do it quickly and immediately or it won’t rise!
Bake for about 45-60 minutes, until golden brown and cooked through. You may require
When your Bakewell is cooked and cooling, warm the remaining cherry jam and spread it over the top and coat with either chopped or flaked almonds.
To make the drizzle icing:
Put the icing sugar into a jug – you will need approximately 100g but this may vary slightly. Add a splash (and I really mean a splash) of water. And stir with a fork or stir with a hand whisk.
If the drizzle works out too thick, add just a drop more water. If it’s too thin, you will need to add a lot more icing sugar – so start very cautiously when you first start adding the water. The aim is to achieve the consistency of custard.
Drizzle this mixture over the Bakewell Tart, slice and serve.
You can freeze this if you like.
Adapted from a recipe by Aportia