A cherry bakewell is just a frangipane tart. It originates from a town called Bakewell in Derbyshire. I love almond based cakes, desserts, marzipan etc. As delicious as these are I wanted to set myself a challenge of lightening it a little in keeping with the blog. In creating this version I have managed to cut the fat in half without losing any flavour. The trick was using almond extract and polenta. The polenta maintains the crumbly frangipane texture, whereas the extract ensures you don’t lose out on flavour.
Another trick I used was to use shop bought pastry. The supermarkets are now offering reduced fat pastries. Although they are definitely not as flavoursome as the real thing, when it comes to a tart packed with flavour like this it doesn’t really matter.
Finally to round off the dessert I made an ice cream with almond milk, soya cream and ground almonds. It was virtually impossible to tell that it wasn’t a full fat ice cream. [purerecipe]
- 300g Reduced Fat Shortcrust pastry
- 2 Tbsp Reduced Sugar Cherry Jam
- 15 Stoned. Cherries
- 100g Ground Almonds
- 100g Polenta
- 100g Caster Sugar
- 1 Tsp Baking Powder
- 4 Eggs
- 200g Greek Yoghurt(Or Soya Yoghurt)
- 1/2 Tsp Almond Extract
- 2 Tbsp Vegetable Oil
- 500ml Soya Cream Light
- 500ml Almond Milk
- 50g Ground Almonds
- 100ml Agave Syrup
- 2 Tsp Vanilla Extract
- 2 Eggs
- 2 Tsp. Cornflour
- 50g Cocoa Powder 100%
- 4-5 Tbsp Hot water
Cherry Bakewell Tart
Almond Ice Cream
- Roll the pastry out to 2-3mm thick. Line a baking tray 8x12in. Blind bake for 15 mins at 160°c Fan, remove baking paper and bake for a further 5-10mins until the top of the pastry is cooked and lightly browned.
- Add the cherries to the jam and spread over the base.
- Make the frangipane, add the almonds, polenta, baking powder and sugar in a bowl. In a separate bowl whisk the eggs together and add the yoghurt and extract. Transfer this to the dry ingredients with the oil and beat together. Pour this over the cherry jam layer and smooth out. Bake for 30mins at 160°c Fan oven Gas 4.
- For the ice cream, put all the liquids into a pan and add the ground almonds. Bring to a boil and simmer for 15 mins. Strain out the almonds. In another bowl whisk the eggs, cornflour and syrup until pale. Add the warmed liquid, put back on a very low heat and stir until a thick custard forms. Place in a container with cling film over the surface to prevent a skin forming. Cool in the fridge and transfer to an ice cream maker once cool.