Almond Bakewell Tart
This is a delicious treat when you want something sweet and comforting.
It is very easy to make and is a great crowd pleaser when it comes to entertainer.
Serves 8
Ingredients
1 pack shortcrust pastry
100g dairy free butter
125g castor sugar
1-2 tsp almond extract (depending on how much you love this flavour - I use 2 tsps)
200g ground almonds
1 tbsp sliced almonds
50 plain flour
1 tsp baking powder
50ml plant-based milk
6 tbsp raspberry jam
Optional: glacier cherries (around 12 whole or halves)
Method
Preheat oven to 180C
Grease a round pie/flan baking tin
Roll out the pastry enough to cover the bottom and sides of the baking tin and gently piece the bottom with a fork
Blind bake (add a piece of baking paper on top of the pastry and fill with dried beans) and bake in the oven for 15 minutes
Meanwhile add ALL the filling ingredients into a bowl and mix until the mixture is well combines (thick batter)
Once the pastry is ready, add a thin (or thick) layer of raspberry jam, then top with the filling
Sprinkle sliced almonds and top with glacier cherries if using
Bake in the oven for 25 minutes until browned
Leave to cool before enjoying with a nice cup of tea
Optional topping: to make this cake extra special and sweet, you can add a layer of icing to the top of the cake, once cooled down, and then top with glacier cherries.
Alternative tip: this recipe will make 12 perfect cupcake size cakes if preferred.
