Chocolate Cherry Bakewell Slice

Name: Chocolate Cherry Bakewell Slice
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 15
Ingredients: 300 g (11oz) plain flour, plus extra to dust; 50 g (2oz) cocoa powder; 150g (5oz) chilled unsalted butter, cut into cubes; 100 g (3 1/2oz) caster sugar; 1 large egg; 200 g (7oz) cherry jam; For the filling; 150 g (5oz) unsalted butter, softened; 150 g (5oz) caster sugar; 4 large eggs, lightly beaten; 150 g (5oz) ground almonds; 100 g (3 1/2oz) plain flour; Few drops almond essence; 25 g (1oz) flaked almonds; 75 g (3oz) icing sugar, sifted

Even the Bakewell purists in the Good Housekeeping office fell in love with our chocolatey version of this perennial favourite.

By The GH Kitchen TeamUpdated: 10 July 2023

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Cherry Bakewell is a classic bake, and when chocolate is added, it elevates it to a new level. Chocolate pastry is topped with cherry jam and frangipane and then drizzled with icing. This would be perfect when served with a cup of tea or coffee.

If you're after a nut-free version of the classic, then we have you covered!

If you're a fan of cherries, then we have plenty of cherry recipes to choose from.

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 45 mins

Cal/Serv:

471

Ingredients

For the pastry

300 g (11oz) plain flour, plus extra to dust
50 g (2oz) cocoa powder
150g (5oz) chilled unsalted butter, cut into cubes
100 g (3 1/2oz) caster sugar
1 large egg
200 g (7oz) cherry jam
For the filling
150 g (5oz) unsalted butter, softened
150 g (5oz) caster sugar
4 large eggs, lightly beaten
150 g (5oz) ground almonds
100 g (3 1/2oz) plain flour
Few drops almond essence
25 g (1oz) flaked almonds
75 g (3oz) icing sugar, sifted

Directions

1. Step 1
  To make the pastry, put the flour and cocoa powder into a food processor and pulse briefly to combine. Add the butter and whiz until the mixture resembles fine breadcrumbs - if you don't have a food processor, rub the butter into the flour and cocoa powder using your fingers.
2. Step 2
  Add the caster sugar and pulse or stir to combine, then add the egg and 3tbsp cold water and whiz/mix with a blunt-ended cutlery knife until the pastry just comes together.
3. Step 3
  Bring the pastry together with your hands, then roll out on a work surface lightly dusted with flour until it's large enough to line a 30cm x 20cm x 4cm (12in x 8in x 1½in) fluted tart tin. Make sure you press the pastry well into the flutes. Prick base all over and chill for 30min.
4. Step 4
  Preheat oven to 200°C (180°C fan) mark 6. Line the pastry with a large sheet of baking parchment and fill with ceramic baking beans or uncooked rice. Bake for 15min, or until the pastry sides are set. Remove the paper and the beans/rice and return the tin to the oven to cook for a further 10min or until the pastry base feels sandy to the touch. Take pastry out of oven and lower the temperature to 180°C (160°C fan) mark 4.
5. Step 5
  Keeping the pastry in the tin, carefully spread the jam over the base and set aside. To make the filling, cream the butter and caster sugar together in a large bowl. Gradually mix in the eggs, beating well after each addition. Stir in the ground almonds, flour and almond essence to make a smooth mixture.
6. Step 6
  Bake for 30-40min until the filling is golden and set. Take out of oven and leave to cool for 10min in tin, then remove from tin and cool completely on a wire rack.
7. Step 7
  In a small bowl, mix together the sifted icing sugar and enough water to make a glaze with a spoonable consistency. Drizzle over the Bakewell slice and leave to set before serving.

Per Serving:

Calories: 471
Total carbs: 54 g
Sugars: 33 g
Total fat: 26 g
Saturated fat: 12 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time