Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cherry & coconut bakewell slice. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Cherry & Coconut Bakewell Slice is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Cherry & Coconut Bakewell Slice is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook cherry & coconut bakewell slice using 22 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cherry & Coconut Bakewell Slice:
- Prepare For the Sweet Shortcrust Pastry
- Get 200 g plain flour
- Get 100 g butter, fridge cold & cubed
- Take 1 medium egg, beaten & fridge cold
- Get 1 tsp lemon juice
- Get 1 tsp lemon zest
- Prepare 2 Tbsp very cold water
- Take For the filling
- Prepare 200 g sugar
- Prepare 3 free range eggs
- Prepare 200 g unsalted butter, softened
- Get 1 tsp almond extract
- Take 4 Tbsp plain flour
- Make ready 1 tbsp whole milk
- Take 8 TBSP black/morello cherry jam
- Prepare 12-13 fresh whole cherries, pitted & halved
- Prepare 120 g ground almonds
- Get 130 g desiccated coconut
- Make ready For the icing
- Make ready 200 g icing sugar
- Make ready 1 tsp almond extract
- Make ready 2 Tbsp cold water
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Instructions to make Cherry & Coconut Bakewell Slice:
- Place the plain flour and the unsalted butter in a bowl and rub together to a crumb consistency. Add the zest.
- Add the beaten egg, lemon juice and water, and mix together using your hands.
- 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.
- 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.
- Roll out the pastry, a pound coin’s width and line your pastry case with it.
- 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.
- 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.
- Making the icing by combining icing sugar, almond extract and water in a bowl until smooth.
- When the bakewell has fully cooled, top with icing and cut into equal slices. Enjoy!
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