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Cherry Bakewell

Inspired by the famous Bakewell tart from Bakewell in Derbyshire, but with a twist. Without a crust, with cherries and a creamy almond filling.

Served in individual bowls: an absolute must on the dessert menu.

Born and raised in Leeds, but moved to the Netherlands for love: chef Steve Sykes. Now working in the kitchen of Kingstreet Restaurant in Hotel De Keizerskroon in Apeldoorn, part of Bilderberg. Every week he surprises his guests with new creations, often with a touch of Leeds. For HANOS, Steve shares his favorite British classics.

Ingredients

225gGranulated sugar
100gRaspberry jam
500gPitted cherries
Peeled whole almonds
225gSoft unsalted butter
3Eggs
225gAlmond flour
50gWheat flour

Preparation

  1. Whip the butter and sugar until light and fluffy.
  2. Add the almond flour and mix well.
  3. Beat in the eggs one at a time.
  4. Carefully fold in the flour.
  5. Cover the bottom of an oven dish (or several small dishes) with a thin layer of raspberry jam.
  6. Spread the cherries over the jam.
  7. Pipe or spoon the batter evenly over the cherries.
  8. Garnish with a few whole almonds.
  9. Bake in a preheated oven at 180°C: about 11 minutes for small dishes or about 16 minutes for a large dish. The result is a soft, creamy filling.

Serving suggestion: serve warm with a scoop of ice cream of your choice. Prefer to serve cold? Then bake a little longer, until the batter is fully cooked.