Pastry Week : Raw Cherry Bakewell Tart

So who else is super disappointed with Mary Berry’s decision to leave GBBO? I certainly am, I love her but I also love her loyalty. She’s done a lot of work in her time with BBC so that was the right decision for her. As regards Paul Hollywood, I don’t understand why people are giving him such a hard time, it’s his job, he’s got more years to go than Mary ( as awful as it sounds but she’s no spring chicken) and  I’m sure most of us wouldn’t turn down a few million! People need to chill.

Anyway it was pastry week this week as most GBBO fans know and although I was away with work I still managed to get my slice of bake off in. Unfortunately Val left which means I’ve gotta bake for the office this week.  Everyone will be in for a treat ( if I do say so myself) with my healthy spin on the classic Cherry Bakewell Tart.  No baking required, Vegan and totally guilt free.

Ingredients:

For the base
  • 140g medjool date
  • 150g almonds
  • 2 tbsp rapeseed oil
For the marzipan
For the Cherry jam
  • 120g frozen cherries or mixed fruit
  • 2 tbsp chia seeds
  • 2 tbsp Sukrin: 1
Topping
  • Flaked almonds

Method

  1. To make the jam add the frozen cherries to a small pan along with the Sukrin:1 and about 4- 5 tbsp water. Cook on a medium heat, stirring continuously.
  2. Once the cherries start to soften,  start to press them down.
  3. Take off the heat then mix in the chia seeds. add to a bowl and allow to set for 1-2 hours in the fridge
  4. To make the base – place the dates, almonds and rapeseed oilin your food processor and blend until you have a dough like mixture.
  5. Press the base into an 8″ cake tin covered with parchment paper. Leave to set in the freezer for 30 minutes.
  6. In the meantime prepare the marzipan layer – To a bowl, add the almond flour maple syrup (or honey) and vanilla almond syrup. Mix until you have an even marzipan mixture.
  7. Take your base out of the freezer. Smooth over the marzipan mixture with a spatula, and then top with the cherry jam as evenly as you can.
  8. Sprinkle flaked almonds on top, place in the freezer and leave to set for about 2 hours.

I’ve had a very successful tasting session so I hope you enjoy it. If you make it please tag me and let me know what you think.

Enjoy!

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