Bakewell Tart
1 oz = 28g
Vegan Bakewell Tart
(NB this recipe is not overly sweet. If you have a very sweet tooth, add more sugar).
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Ingredients
- For the pastry (if making your own):
- 250g self-raising flour
- 125g margarine
- For the sponge part:
- 8 oz sifted self-raising flour
- 1 oz flaked almonds
- 6 oz sugar
- 1 tsp baking powder
- 5 floz vegetable oil
- 6 floz water with a few drops of almond essence in it (optional)
Method
- First, line a rectangular cake or brownie tin with a thin layer of shortcrust pastry. Bake blind for 8-10 mins, (until it has just set) at gas mark 6 (200C).
- (You can either buy frozen pastry (like 'Jus-Roll') or make your own, by rubbing together one part margarine to two parts flour, until it resembles fine breadcrumbs, then mixing in enough cold water to form a stiff dough).
- Once this has cooled enough to safely touch, spread with a generous layer of jam. Strawberry is best, but raspberry and cherry also work very well.
- Mix together the ingredients listed. Don't over-mix. Pour onto the jam-coated pastry, and roughly level with a spoon. Sprinkle another ounce of flaked almonds on top.
- Bake for 25 mins at gas mark 5 (180C). Dredge with icing sugar before serving, if you like. Cut into 10 portions. Serve with tea.
Notes
Based on a traditional recipe from Bakewell, on the edge of the Peak District.
About
- Difficulty: Beginners
- Preparation: Bake
- Provides: 10 servings
- Yields: Rectangular cake
- Vegginess:: Vegan
Type
Timings
- Preparation: 30 minutes
- Cooking: 35 minutes
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
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