Bakewell Tart from Vegan(ish) by Jack Monroe
This is a cross between the classic Bakewell Tart and the more familiar iced version sold in the supermarket, as I love them both equally, but including two kinds of the same cake in one recipe boo...
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Cooking tools:
- Tart pan
- Rolling pin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
Ingredients
- 150 g vegan spread – buttery varieties work best
- 1 tsp white vinegar or lemon juice
- 2 tsp baking powder
- 100 g plain flour
- ½ tsp almond essence
- 150 g caster sugar
- 100 ml ‘milk’ – it makes sense to use almond, but any will do
- 190 g plain flour, plus extra for dusting
- 2 tbsp flaked almonds (optional)
- 100 g vegan spread, plus extra for greasing
- 15 g icing sugar
- 4 tbsp strawberry or raspberry jam
- 150 g ground almonds
- 2 heaped tsp icing sugar, plus extra for dusting
- 3 tbsp ice-cold water
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