I have been putting this post off as I am waiting for a Mary Berry book to arrive. It isn’t here yet and I needed more cake so I tried out her Bakewell Tart. It had to be one of her recipes as the Apple and Almond cake a couple of weeks ago was a success and because, well, she is Mary Berry. If you have no idea who she is you must have never seen The Great British Bake Off of been alive in the 1970’s. She is kind of the UK version of Julia Child. My mums most used cook book was the Hamlyn All Colour Cook Book , I now have a copy. It is delightful and uses things such as bacon fat for cooking. The flapjacks are the bomb, I will make them soon and post a photo. I had to add the recipes as I am living in fear that they will be withdrawn from the net.
Back to the cakes that I actually made. The first was the Almond and Apple cake.
I replaced 50g of the SR flour with ground almonds and also 1 tsp ground cinnamon. It gave more of an almond crust to the outside of the cake. This cake was lovely and could be served with custard or cream. I will use it as a base for other fruit and can imagine a plum versions. It was somewhere between a sponge cake and shortbread.
Almond and Apple Cake- Muffinmum.com
225g self-raising flour (swap out 50g with ground almonds)
1 level tsp baking powder
225g caster sugar
2 large eggs
½ tsp almond extract
150g butter, melted
250g cooking apples, peeled and cored
1 tsp ground cinnamon
25g flaked almonds
- Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.
- Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute.
- Spread half this mixture in the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessert spoons, roughly spoon the remaining mixture over the apples. This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven.
- Sprinkle with the flaked almonds.
- Bake in the preheated oven for 40-50 mins until golden and coming away from the sides of the tin.
Yesterday I made this beauty. The main change I made was to cover the whole top in icing. I mixed the icing sugar with boiling water to get an icing with a nice thickness and shine. This Bakewell Tart is good, oh so very good. In the spirit on Mary, I made the pastry by hand and it is good. This whole tart is good. I am almost upset at how easy this is to make. Things this good should never be this easy.
Bakewell Tart- Muffinmum.com
For the shortcrust pastry
175g/6oz plain flour
75g/2½oz chilled butter
2-3 tbsp cold water
For the filling
1 tbsp raspberry jam
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds
- For the icing
- 80g/2¾oz icing sugar
- 2½ tsp cold water
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.Preheat the oven to 200C/400F/Gas 6 (180C fan).
Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
For the filing, spread the base of the flan generously with raspberry jam.
Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect or just smother as did.