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

    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)
    ~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)
    100g icing sugar
    1 – 2 tsp water
    Topping glacé cherries
    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.
    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.
    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.
    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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