Dairy-Free Cherry Bakewell
Indulge in the timeless charm of a classic dessert with a modern twist—this Dairy-Free Cherry Bakewell is rich, fruity, and utterly satisfying while catering to dairy-free lifestyles. Featuring a crumbly almond-infused pastry base filled with sweet cherry jam, it's topped with a luscious almond frangipane layer and a scattering of toasted flaked almonds for added texture. Finished with vibrant glacé cherries and a snowy dusting of icing sugar, this tart is as beautiful as it is delicious. Perfect for tea-time treats or special occasions, it’s not only dairy-free but also brimming with flavor and nostalgia. Whether you're serving it warm or cold, this elegant dessert is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 g plain flour
- 100 g ground almonds
- 100 g dairy-free margarine
- 2 tbsp water
- 50 g icing sugar
- 200 g cherry jam
- 100 g caster sugar
- 2 large free-range eggs
- 1 tsp almond extract
- 50 g flaked almonds
- 10 whole glacé cherries
Directions
Step 1
Preheat your oven to 180°C (160°C fan) or 350°F.
Step 2
In a large bowl, mix the plain flour, ground almonds, icing sugar, and a pinch of salt.
Step 3
Add the dairy-free margarine into the bowl and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
Step 4
Add the water gradually and mix with a fork until the dough comes together. Form the dough into a ball, wrap in cling film, and refrigerate for 15 minutes.
Step 5
Roll out the chilled pastry on a floured surface to fit a 9-inch fluted tart tin. Carefully line the tin with the pastry, trimming any excess.
Step 6
Prick the base of the tart with a fork. Line with baking parchment and fill with baking beans. Blind bake in the oven for 10 minutes.
Step 7
Remove the parchment and baking beans and bake for another 5 minutes until lightly golden.
Step 8
Spread the cherry jam evenly over the base of the pastry.
Step 9
In a separate bowl, cream the dairy-free margarine and caster sugar together until pale and fluffy.
Step 10
Beat in the eggs one at a time, followed by the almond extract.
Step 11
Gently fold in the ground almonds until fully combined.
Step 12
Spread this almond mixture over the cherry jam, smoothing the top with a spatula.
Step 13
Scatter the flaked almonds over the filling.
Step 14
Bake for 25-30 minutes, or until the filling is set and golden brown.
Step 15
Allow to cool in the tin before removing.
Step 16
Decorate the tart with glacé cherries and dust with icing sugar before serving.
Nutrition Facts
| Serving size | (983.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3781.9 |
| Total Fat 164.6g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 372mg | 0% |
| Sodium 799.2mg | 0% |
| Total Carbohydrate 529.7g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 366.5g | |
| Protein 60.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 495.2mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 1400.9mg | 0% |
Source of Calories