Gluten-Free Cherry Bakewell
Indulge in the timeless elegance of a classic Cherry Bakewell, reimagined to be completely gluten-free! This stunning dessert pairs a buttery gluten-free shortcrust pastry with layers of sweet cherry jam and a velvety almond filling, creating a harmonious blend of tart fruit and nutty richness. Topped with golden flaked almonds, this bakewell is baked to perfection, offering a light and moist texture that's sure to impress. Perfect for tea parties, celebratory gatherings, or a weekend treat, this recipe ensures no one misses out thanks to its gluten-free ingredients. Quick to prepare and versatile in serving, this delightful tart is best enjoyed cold or slightly warm with a dusting of powdered sugar, making it a show-stopping centerpiece for any dessert table.
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Recipe Information
Ingredients
- 200 g Gluten-free all-purpose flour
- 100 g Ground almonds
- 175 g Unsalted butter
- 100 g Caster sugar
- 0.25 tsp Salt
- 3 Large eggs
- 1 tsp Vanilla extract
- 0.5 tsp Almond extract
- 150 g Cherry jam
- 30 g Flaked almonds
- 1 Gluten-free section of a store-bought shortcrust pastry or homemade
Instructions
Preheat the oven to 180°C (350°F/Gas Mark 4).
Roll out the gluten-free shortcrust pastry on a lightly floured surface to fit a 9-inch tart pan.
Gently lift the pastry and line it in the tart pan. Trim the edges and prick the base with a fork.
Line the pastry with baking parchment and fill with baking beans. Bake blind for 10 minutes, then remove the beans and parchment and bake for another 5 minutes until golden.
While the pastry is baking, cream together 100g of caster sugar, 175g of unsalted butter, and 0.25 tsp of salt using an electric mixer until light and fluffy.
Add the 3 large eggs, one at a time, beating well after each addition.
Stir in 1 tsp of vanilla extract and 0.5 tsp of almond extract.
Fold in 100g of ground almonds and 200g of gluten-free all-purpose flour until well combined.
Spread 150g of cherry jam evenly over the base of the pastry.
Carefully spoon the almond mixture over the jam and spread evenly with a spatula.
Sprinkle 30g of flaked almonds over the top.
Bake in the preheated oven for 30-35 minutes or until the filling is set and golden brown.
Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Serve warm or cold, with a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
3882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.9 g | 297% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 443.3 g | 161% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 205.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 442 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
