Cherry Bakewell



  • 12g butter
  • 8g icing sugar
  • 8g vegetable oil
  • 20g low protein flour


  • 10g cherry jam
  • 15g butter
  • 10g rice milk
  • 40g low protein flour
  • 15g brown sugar
  • 2g almond extract


  • 1-2 tsp water
  • 15g icing sugar
  • 1 x glace cherry


For the pastry:

  • Add flour and butter to a mixing bowl and rub together with fingertips until it resembles breadcrumbs
  • Mix in the icing sugar
  • Add the vegetable oil and mix
  • Gradually add water to form a dough
  • Shape the dough into a ball and flatten it out into a disc
  • Wrap in cling film and chill for 30 minutes

For the frangipane:

  • Beat together the butter and sugar until combined and smooth
  • Add rice milk and stir together
  • Add flour and almond extract and mix

For the icing:

  • Add water gradually to the icing sugar and mix

Assemble the bakewell!

  • Roll the pastry and dust with flour
  • Cut a 10cm circle from the dough
  • Place the dough in the muffin tin and push out any creases
  • Bake for 15 minutes at 180 C
  • Fill the bottom with cherry jam
  • Add frangipane mixture on top
  • Bake for a further 20 minutes at 180 C
  • Leave to cool completely
  • Spoon the icing on top
  • Add cherry to decorate!


522 kcals (please add the calories of your low protein flour – it varies significantly by brand).


Protein, phe and exchanges are to be calculated based on the low protein flour you are using to create the recipe. All other ingredients are classed as free according to the NSPKU guidelines.

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