I’ve been busy training for my upcoming 10k (less than 10 weeks to go now, eeek!) I’ve only just built up to running 5 miles and I’m actually enjoying it a lot more than I thought I would. Although, despite knowing I live in a hilly area and even through my ‘mapmyrun’ app saying I would climb over 200 feet, I didn’t appreciate quite how hilly it was until my fitbit said that within the 5 miles I had gone up the equivalent of 60 flights of stairs. Needless to say, I was shattered afterwards.
So, this in mind, I decided I would treat myself to a few bits over the weekend and I spent most of Saturday, after a cracking spin class, in the kitchen baking and cooking to my heart’s content. I will include bits of everything I’ve made over the weekend but one particular favourite was a Bakewell tart. I was trying to think of something that I could make for pudding on Saturday but would also be suitable for the boy to have as a bit of pudding during the week, so I cut the rest up into Bakewell slices for him J
I did end up making two through the recipe below but that was only because I didn’t have a tray big enough so I made two slightly smaller but no less delicious ones instead.
For the pastry
175g Plain Flour
2-3 Tbsp Water
For the sponge mixture
100g Caster Sugar
175g Self-Raising Flour
1 Tsp Baking Powder
2 Large Eggs
2 Tbsp Milk
½ Tsp Almond Extract
6 Tbsp Cherry Jam
- To make the pastry, in a large bowl rub together the flour and butter until you have fine breadcrumbs, then slowly add the water until you have a smooth dough.
- Roll the dough out on a lightly floured worktop until it’s large enough to line the tin.
- Spread the jam evenly over the pastry
- Preheat the oven to 180⁰c (fan oven), then to make the sponge layer add all the ingredients together and beat until you have a smooth mixture and spread this over the jam layer.
- Sprinkle the top with the flaked almond and put in the oven for 15-20 minutes until the top has started to go a light brown colour.
- Leave to cool in the tin then you can cut into slices before removing or if you’ve done it in smaller tins like I have you may be able to remove it in one piece from the tin without the need to cut it up first
Of which is sugars: 18.7g
Of which is saturated: 3.1g