Recipes
Bakewell Cherry Slice
Ingredients
10 Portions
Self-raising flour 180g
Margarine 180g
Caster sugar 180g
Baking powder pinch
Icing sugar 100g
Glace Cherries 100g
Strawberry Jam 40g
Almond essence dash
Lemon Juice 1 tbsp
Eggs 3
50 Portions
Self-raising flour 900g
Margarine 900g
Caster sugar 900g
Baking powder 1 tsp
Icing sugar 500g
Glace Cherries 500g
Strawberry Jam 200g
Almond essence 2 tbsp
Lemon Juice 5 tbsp
Eggs 15
100 Portions
Self-raising flour 1.8kg
Margarine 1.8kg
Caster sugar 1.8kg
Baking powder 2 tsp
Icing sugar 1kg
Glace Cherries 1kg
Strawberry Jam 400g
Almond essence 4 tbsp
Lemon Juice 10 tbsp
Eggs 30
Method
- Using a planetary mixer with the beater attachment, cream together the caster sugar and margarine until pale and fluffy
- One by one add the eggs, scraping down the bowl if necessary
- Add the almond essence
- Add the flour
- Mix well
- Loosen the jam in a mixing bowl with a spoon and spread on the bottom of a baking tray
- Cover the jam with the cake mixture
- Cook at 180˚C for 20- 25 minutes or until a skewer comes out clean and the middle of the cake springs back to the touch
- Allow to cool
- Mix the icing sugar with the lemon juice
- Spread on to the top of the cooled cake
- Arrange the glace cherries on the top of the cake – one in the middle of each square to be cut
Key Points
Almond essence is actually made without using any nuts at all.
Allergens
Gluten, Milk, Sulphites, Soya, Eggs
