Bakewell Tart

Name: Bakewell Tart
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 3 tbsp ice-cold water; 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; 150 g vegan spread – buttery varieties work best; 100 ml ‘milk’ – it makes sense to use almond, but any will do; ½ tsp almond essence; 150 g caster sugar; 2 tsp baking powder; 100 g plain flour; 1 tsp white vinegar or lemon juice; 2 heaped tsp icing sugar, plus extra for dusting; 4 tbsp strawberry or raspberry jam; 150 g ground almonds

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

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 book could be considered a bit overexcitable. I love this cake so much that I would happily have it as a birthday cake, if only my dearly beloved weren’t allergic to almonds. As it is, I make it for myself whenever she is away from home, partly so as not to kick off any throat-closures, and partly as