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Cherry & Coconut Bakewell Slice

How to Making Recipes Cherry & Coconut Bakewell Slice using 22 ingredients and 9 steps

Cherry & Coconut Bakewell Slice - A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in. Any of various trees or shrubs of the genus Prunus of the rose family, especially the sweet cherry or the sour cherry, native chiefly to northern temperate regions and having pink or white flowers and small juicy drupes. b. The yellow, red, or blackish fruit of any of these plants. c.

Cherry & Coconut Bakewell Slice

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Cherry, any of various trees belonging to the genus Prunus and their edible fruits.

You can have Cherry & Coconut Bakewell Slice using 22 ingredients and 9 steps. Here is how you cook that.

Ingredients make Cherry & Coconut Bakewell Slice

  1. It's For the Sweet Shortcrust Pastry.
  2. It's 200 g plain flour.
  3. Prepare 100 g butter, fridge cold & cubed.
  4. It's 1 medium egg, beaten & fridge cold.
  5. You need 1 tsp lemon juice.
  6. Prepare 1 tsp lemon zest.
  7. Prepare 2 Tbsp very cold water.
  8. It's For the filling.
  9. It's 200 g sugar.
  10. Prepare 3 free range eggs.
  11. Prepare 200 g unsalted butter, softened.
  12. You need 1 tsp almond extract.
  13. It's 4 Tbsp plain flour.
  14. It's 1 tbsp whole milk.
  15. Prepare 8 TBSP black/morello cherry jam.
  16. You need 12-13 fresh whole cherries, pitted & halved.
  17. It's 120 g ground almonds.
  18. You need 130 g desiccated coconut.
  19. Prepare For the icing.
  20. You need 200 g icing sugar.
  21. Prepare 1 tsp almond extract.
  22. You need 2 Tbsp cold water.

Cherry & Coconut Bakewell Slice instructions

  1. Place the plain flour and the unsalted butter in a bowl and rub together to a crumb consistency. Add the zest..
  2. Add the beaten egg, lemon juice and water, and mix together using your hands..
  3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins. Preheat the oven to 180 degrees and get a 8x8inch square loose-bottomed baking tin ready..
  4. While the pastry is cooling, make the filling. Beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating for a good minute for each one. Add the flour and mix gently until combined. Finally add the coconut and almonds and fold in. Add the milk if the mixture needs loosening a bit..
  5. Roll out the pastry, a pound coin’s width and line your pastry case with it..
  6. Spread a layer of jam over the pastry. Spread the filling mixture over the top as evenly as possible, taking it right into the corners. Gently press the cherries evenly into the top of the filling so you can still see them..
  7. Bake in the oven for 30-35 minutes or until golden and set. Remove from the oven and leave to cool completely in the tin..
  8. Making the icing by combining icing sugar, almond extract and water in a bowl until smooth..
  9. When the bakewell has fully cooled, top with icing and cut into equal slices. Enjoy!.

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