Cherry Bakewell Flapjack
Cherry Bakewell flapjack is a happy union of two classic British bakes. This easy to make traybake combines almond flapjack with cherry jam and a drizzle of glacé icing to match up to the Bakewell name.
Servings: 12
Calories: 393kcal
Equipment
- 1 20cm (8-inch) square baking tin
Ingredients
- 225 g Butter
- 175 g Soft light brown sugar
- 5 tablespoons Golden syrup or corn syrup
- 250 g Rolled oats do not use jumbo oats
- 90 g Ground almonds
- 4 tablespoons Cherry jam
- ½ teaspoon Almond extract
Decoration
- 75 g Icing sugar
- ¼ teaspoon Almond extract
- 4 Glacé cherries
- 1 tablespoon Flaked almonds
Instructions
- Preheat the oven to 170°C/ 325°F/ GM 3.
- Grease a 20cm (8-inch) square baking tin lightly with butter then line the base with baking parchment.
- Put the butter, sugar and syrup into a large pan and heat it gently, stirring frequently with a wooden spoon, until the butter melts and the sugar dissolves. Give the liquid a thorough stir to blend the ingredients.
- Stir in the almond extract.
- Mix the oats and ground almonds into the liquid.
- Spread half of the oaty mixture into the prepared baking tin. Level the surface, pressing down firmly with the back of a metal spoon.
- Spoon the jam onto the mixture and spread it out to within 1cm of the edge of the tin.
- Carefully spoon the remaining oaty mixture over the top of the jam. Use a fork to spread it out, covering the jam entirely, then press it down using the back of a spoon.
- Bake the flapjack in the oven for 30-35 minutes until the top is golden and bubbling. Remove and set aside to cool completely (though you can score the top to mark out portions).
- When the flapjack is cold make the icing by mixing the icing sugar with the almond extract and a small amount of water to form an icing that can be drizzled (Add the water in ¼ teaspoon increments to avoid adding too much).
- Use a spoon or blunt knife to drizzle the icing over your flapjack.
- Roughly chop the cherries and press them into the icing randomly. Scatter the flaked almonds over the top. Leave the icing to set for around 30 minutes then slice the flapjack.
Notes
- Top Tip: never use jumbo oats when making this recipe for cherry Bakewell flapjack (or any other flapjack recipe). Small rolled oats hold together far better.
- Weigh ingredients accurately using digital scales and gram measurements. The cup measuring system is wildly inaccurate so I don’t recommend it.
- Use the correct sized tin – in this instance you will need a 20cm x 20cm tin. Using a smaller/ larger tin affects the depth of the bake and the required cooking time.
- Don’t be tempted to double the glacé icing as your flapjack may end up too sweet.
- Don’t leave out the almonds. This is not a classic flapjack recipe, so leaving them out will adversely affect the texture of your bake.
- It is best to let your flapjack cool completely before attempting to cut into it. Warm flapjack is not fully set, so if it is cut into it may fall apart.
- Storage: wrap your cherry and almond flapjack in foil and store it in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 393kcal | Carbohydrates: 49g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 128mg | Potassium: 111mg | Fiber: 3g | Sugar: 32g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
