EASY VEGAN CHERRY BAKWELL RECIPE

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Hey guys, I’m back with a Cherry Bakewell Recipe, something that I have been wanting to do for a long time. One day about 4 months ago, my boyfriend went to a place to bring me some Vegan Cake to work, his order got mixed up and he was given Cherry Bakewell Slices instead. I unknowingly started tucking into to without realising that it contained egg and milk! Definitely not Vegan! I felt so disgusted and annoyed knowing I had consumed the whole thing to find out 2 hours later, after bragging to my Work colleagues saying how amazing and how easy it is to Veganize your favourite Foods before you went Vegan. To find out that I had eaten something containing egg and milk, turned my stomach slightly and I felt quite nauseous. Whether psychological or not, its still not a nice idea being Vegan for 3 years to find out you consumed something that you were thoroughly enjoying.

I knew then I wanted to find a Vegan Recipe and try to cook them myself. Never have I ever attempted Vegan Cherry Bakewell before, I came to realise it was a challenge. A combination of Short-crust Pastry and Sponge. I was quite worried how I would get the shape right, did I need tin foil cases? Would it be better to make a whole tart and then cut slices for people. I’m not sure how Mr. Kipling makes them so darn perfect. Properly a machine… But my Vegan hands tried their best to recreate one of my very favourite Childhood treats.

TIP: I would suggest to use your fingers to shape the tart as best as you can, but if your a pro-baker I’m sure you’ll cringe at that tip because you’ll know what tool is best to use, like a pastry cutter of some sort.

This recipe wasn’t created by me, it was found on this website here.

What you’ll need-

  • Non- Stick Tart Tin / for the big tart
  • Non- Stick Cupcake Tray / if you want to make the individual tarts
  • Plastic Mixing Bowl
  • Whisk or Mixing Spoon

Individual Vegan Bakewell Tart (with a glacé Cherry on top) Makes 4 Small Tarts- Double the ingredient quantities if desired. Adapated from Live Long and Vegan

Ingredients
Dough
50g plain flour 
10g ground almonds
10g icing sugar 
25g non-dairy spread (I used Nuttelex)
Water, as needed to thin out the dough (I used about 1 tsp)
 
Filling
~4 tbsp jam (I used 100% fruit in strawberry flavour)
 
25g ground almonds
20g self-raising flour 
15g sugar 
½ tsp baking powder 
1 tsp vegetable oil 
1.5 tbsp cold water 
Few drops almond essence (optional)
 
Icing
100g icing sugar
1 – 2 tsp water
Topping glacé cherries
Method
Preheat your oven to 180’C and spray 4 pans of a muffin pan with non-stick oil. Cut circles of non-stick baking paper and line the bottom of each pan.
 
Dough
Combine the dry dough ingredients, then add the non-dairy spread and mix through with your fingers to create a smooth dough. Add water if required. Roll the dough to about 0.5cm thick and cut into four pieces. Shape into the muffin pans to create a tart base. 
 
Prick the bottom of each pastry tart with a fork and bake at 180’C for 5 – 7 minutes, or until the pastry is starting to firm up but not yet fully cooked. Remove from the oven and allow to cool slightly.
 
Filling:
While the tarts are cooling, combine the almond meal, self-raising flour, sugar and baking powder for the filling in a small bowl. Add the vegetable oil, water and almond essence and mix to combine.
 
Add jam to the bottom of each tart shell, enough to cover the base fully. I used about one tablespoon per tart. Then spoon the almond filling mix over the jam and return to the oven (still 180’C) to bake for 12 – 16 minutes, until the topping is risen and a skewer inserted in the tart comes out clean. Remove from the oven and allow to cool.
 
Icing:
To make the icing, combine the icing sugar and water and mix well to combine. The icing should be thick. Spread generously on each cooled tart and top with a cherry. Set in the fridge before eating.

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