Cherry Bakewell slices

Cherry Bakewell slices

This classic recipe makes 12 sweet treats with the lovely bitterness of almonds. They’re perfect for a picnic.

By , 21 September 2015
Cherry Bakewell slices
  • Ready in: 90 mins
  • Serves: 12
  • Price: 78p per serving
Nutritional Info
Each 148g serving contains
  • Fat high
    36.3g
    52%
  • Saturates high
    13.6g
    68%
  • Sugars med
    23.7g
    26%
  • Salt med
    0.7g
    11%
  • Energy 2282KJ 545KCAL
    27%
of your reference intake.
Typical energy values per 100g: 1542kJ/368kcal.
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
  • Pre-heat the oven 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 33cm x 23cm 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.