A bakewell tart recipe is a traditional British sweet.
Bakewells consist of a pastry bottom spread with jam then topped with an almond filling and baked, the bakewell is then spread with a thick sugar icing and glazed cherries.
A bakewell slice recipe is also know as an almond slice recipe.
A bakewell tart is cooked like a pie and a bakewell slice is cooked in a long tray then cut into slices.
Eggs normally plays a big part in the almond filling of any bakewell recipe but my vegan eggless bakewell recipe tastes just as good without egg.
I use my vegan shortcrust pastry for the bottom of the slice.
It is traditional that apricot jam is used in a bakewell recipe.
You will find that I use apricot jam alongside almonds in any recipe that uses almonds and jam as the combination is so fantastic.
As well as posting this full step-by-step recipe for a bakewell slice I have also made a video for this recipe.
Ingredients for Vegan Bakewell Slice Recipe
2oz Suflower Margarine
3oz Light Brown Sugar
1oz White Sugar
2oz Ground Almonds
8oz Silken Tofu (1 box)
2oz Cornmeal Flour (fine polenta)
1 +1/2 tsp Almond Essence
1 tsp Baking Powder
1/2 tsp Bi carbonate of soda
Apricot Jam
Chef Jeenas Vegan Shortcrust Pastry
Powdered Sugar
Vanilla Essence
Cold Water
Glazed Cherries
3oz Light Brown Sugar
1oz White Sugar
2oz Ground Almonds
8oz Silken Tofu (1 box)
2oz Cornmeal Flour (fine polenta)
1 +1/2 tsp Almond Essence
1 tsp Baking Powder
1/2 tsp Bi carbonate of soda
Apricot Jam
Chef Jeenas Vegan Shortcrust Pastry
Powdered Sugar
Vanilla Essence
Cold Water
Glazed Cherries
Picture of glazed cherries.
How to make a Vegan Bakewell Slice Recipe
Mix together brown sugar, white sugar, almonds.
Add tofu, cornflour, baking powder, almond essence and bi carb.
Grease and flour a flapjack oven tin.
Roll out the pastry and line the tin.
Roll out the pastry and line the tin.
Spread the pastry with apricot jam.
Spread the almond mixture evenly on top of the jam.
Place into a hot oven at 180C 30 minutes or until golden and bouncy to the touch.
Place into a hot oven at 180C 30 minutes or until golden and bouncy to the touch.
Once cooled a little remove from the tin and leave to fully cool down on a cooling rack.
Make a thick paste using seived powdered sugar, small drops of cold water and a drop of vanilla essence.
Spread the icing on top of the bakewell slice.
Place cherries evenly on top of the icing.
Cut into slices.
Cut into slices.
Enjoy Chef Jeenas tasty vegan bakewell slice recipe.
Click on the screen to play my video recipe for my vegan bakewell slice.
No comments:
Post a Comment