Cherry Bakewell is one of my all time favourite things to eat. When I went to Bangkok I purchased around 60 cherries from one store because they tasted like cherry Bakewell and I couldn’t get enough of them. I’m loving this new vegan cherry bakewell that I’ve been making and I have to say it’s a pretty easy vegan cherry bakewell recipe.
Vegan Cherry Bakewell Tart
What I should say is mini vegan cherry bakewell tart, or more to the point vegan cherry bakewell cupcakes as I like to cook them in cupcake cases to keep them set and in place; making sure they don’t sink or overspill in any places. These vegan bakewell tarts will have everyone begging for more, what’s more, is they’re miniatures so people can go back for seconds if they wish.
The thing I like about this cherry bakewell recipe is you don’t really need much in the way of baking skills to get it done, it’s very much beginners but it looks amazing like you need the skills! You can finish them off so they look professional or keep them looking homemade and rustic; it’s up to you!
Cherry Bakewell Tarts Recipe
Like I’ve said cherry Bakewells are called a whole number of things so I’m not going to get messed up in the terminology, all I’m going to say is I think they’re amazing, easy to make and look great. I made some of these for Christmas and they went down a storm! Everyone had one and everyone loved them so of course, I’m going to be making them again in the future.
Now with this recipe, you’re going to need a few bits to make them, by now if you follow my posts you’ll know they’re essentials in my kitchen and I couldn’t live without them. The first is a piping set, makes it so much easier to make these if you can pipe! Secondly, you need an electric stand mixer, they’re perfect and help with every bake possible!
Vegan Cherry Bakewell Recipe
Here’s the easy cherry Bakewell recipe, seriously I can’t get enough of these and I can’t recommend them enough. If you’re feeling fancy then give these a try!
Vegan Cherry Bakewell Recipe
- 1 Pack shortcrust pastry Make sure it's vegan
- 100g Ground almonds
- 80g Self Raising Flour
- 60g Caster Sugar
- 1 tsp Baking powder
- 1 tsp Vanilla Extract
- 2 tsb Almond Extract
- 2 tsp Vegetable Oil
- 120ml Water
- 100g Dark cherry jam
- 400g Icing sugar
- Glace Cherries
- Pre-heat the oven to 180°C
- Roll the pastry and then cut circles big enough to fill a cupcake case. Place the circles into cupcake cases and ensure they're to the top.
- Make the filling by mixing together the almonds, flour, baking powder, sugar, vanilla essence, almond essence, vegetable oil and water in a large mixing bowl. Mix this together until a "lumpy" mixture forms, due to the almonds it won't be smooth, which is fine.
- Add around 1 tsp of jam in the bottom of these cases and then totally cover the jam with the mixture.
- Cook these for 25 minutes until the tops are firm but not overdone or it will taste burnt. Leave them to then cool for a minimum of 30 minutes until you ice them.
The Icing Part
- Slowly add water to the icing sugar and make a firm icing sugar mixture, you don't want it to be runny or it will slide off.
- Place the cherry on top (you can half if you wish) and then place into fridge for the icing to firm up, at least 20 minutes in the fridge.