My first recipe post in quite a while! Let’s get right down to it. I’ve wanted to make a Bakewell tart for quite a while and this is my first attempt. It’s a pastry base, almond soft sponge top with a layer of raspberry jam between, decorated in flaked almonds and almond cream. Despite the three almond components, the flavour was subtle and brilliantly offset by the slim layer of tart raspberry. The recipe was inspired mostly by one for Cakewell Tart on Veggies website and is egg-free and dairy-free like everything on this blog.
To ice or not to ice? That was the question I pondered. I asked Twitter (via @ImpressiveFood) and the decision was to go traditional and not ice. That also meant I could keep it free from refined sugars.
- Half a packet of ready-roll shortcrust pastry
- 225 g white flour
- 80 g Sweet Freedom Dark (or 112 g demerara sugar)
- 10 g baking powder
- 60 g ground almonds
- 140 ml sunflower oil
- 225 ml cold water
- half a 284 g jar of Meridian raspberry jam (no added sugar)
- almond (or oat) cream and flaked almonds, to decorate
- Roll out the pastry and place in an oven dish or pie dish. (I used a 22cm by 22cm square one.) Prick all over with a fork, then bake for 20-25 minutes at 190°C. I recommend leaving plenty of pastry around the edge, perhaps over hanging, as it will shrink in the oven; but I rescued mine by folding the edges of the pastry in to make a little ridge after 10 minutes.
- Once the pastry has cooled, cover completely with jam.
- Mix together the dry sponge ingredients (flour, baking powder, (sugar if using it) and ground almonds. In a jug or similar, mix together the wet ingredients (water, oil and Sweet Freedom) then mix the wet into the dry. Pour the mixture over the jammy pastry base.
- Bake at 190°C for 35 minutes. Allow to cool before slicing and decorating with a drizzle of almond (or oat) cream and flaked almonds.