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Light as Air Cherry Bakewells - lower fat/sugar, no pastry or jam
'the sweet of my dreams; absolutely gorgeous!' Taster
photo 14/8/18
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English cherries are always a good bet for baked goods and still on 2-fer offer inn some supermarkets.
The cherries are fat, juicy and almost black but not quite as sweet as in some years. Never mind, they will still make wonderful melt-in-the-mouth Skinnier Bakewell Slices.
The classic Bakewell mix involves butter, sugar, almonds, eggs, raspberries, pastry and jam. 67's version uses cherries instead and dispenses with pastry and jam. Sugar and fat are cut. The recipe saves loads of calories without reducing deliciousness.
The modified frangipane produces a gloriously light and airy fine-crumbled cake, firm enough to stand on its own. Designed for small households, it'll provide 10 decent-sized bars but multiplies easily.
Nothing beats home-made Bakewells - even if the pastry and jam are missing.
67's recipe takes half the usual time to prepare.
Cost: £2.00
Makes: 10, but is easily doubled.
Ingred:
75gm/2.7oz softened butter
75gm/2.7oz sugar
75gm/2.7oz ground almonds
1 egg
1/2 tsp vanilla
zest of one lime (or lemon)
75gm/2.7oz plain flour
1/2 tsp baking powder
2 tbsp milk
generous handful fresh cherry halves
generous handful flaked almonds
Method:
'Absolutely gorgeous; the sweet of my dreams! And I loved the cherries.' Retired writer
Tips:
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
The classic Bakewell mix involves butter, sugar, almonds, eggs, raspberries, pastry and jam. 67's version uses cherries instead and dispenses with pastry and jam. Sugar and fat are cut. The recipe saves loads of calories without reducing deliciousness.
The modified frangipane produces a gloriously light and airy fine-crumbled cake, firm enough to stand on its own. Designed for small households, it'll provide 10 decent-sized bars but multiplies easily.
Nothing beats home-made Bakewells - even if the pastry and jam are missing.
67's recipe takes half the usual time to prepare.
Cost: £2.00
Makes: 10, but is easily doubled.
Ingred:
75gm/2.7oz softened butter
75gm/2.7oz sugar
75gm/2.7oz ground almonds
1 egg
1/2 tsp vanilla
zest of one lime (or lemon)
75gm/2.7oz plain flour
1/2 tsp baking powder
2 tbsp milk
generous handful fresh cherry halves
generous handful flaked almonds
Method:
- Preheat oven to 190c/170fan/375f
- Line a 24x13cm/9.5x5in pan or equiv (7in/17cm square or circle) with greaseproof paper
- Beat butter and sugar until light and pale - 2-3 mins
- Add ground almonds; blend
- Beat in egg and vanilla
- Stir in lime zest until well distributed
- Stir flour and baking powder together; add to mix; beat until just blended
- Add milk; blend
- Scrape a scant 2/3 of the mix into tin; scatter a scant half of the cherries over the surface
- Pour the rest of the batter over; spread evenly; press the rest of the cherries lightly into the surface, then generously scatter flaked almonds
- Bake 20-25 mins in centre of oven until brown or a toothpick inserted in the middle comes out clean
- Cool on a rack 10 mins, then remove from pan and cool completely
- Dust with icing sugar or drizzle with melted white baker's chocolate*
*Morrisons
Comments: 'Absolutely gorgeous; the sweet of my dreams! And I loved the cherries.' Retired writer
Tips:
- Ground almonds are not the most frugal ingredient at £2+ for 200gr/7oz but are an important ingredient in any baker's cupboard. Used occasionally, they take treats to another level. They are also gluten-free.
- Bakewell tarts originated in the picturesque Peak district of Derbyshire; they were a popular treat in Tudor times, often served to noblemen.
*Morrisons £1
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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