Cherry Bakewell Blondies
These Cherry Bakewell Blondies bring together the sweet almond flavour of a Bakewell tart with the rich, fudgy texture of blondies - think almonds, cherries and white chocolate heaven! A perfect treat for Bakewell tart lovers!
Equipment
- Small saucepan
- 8 inch cake tin (square)
- Greaseproof Paper
- Mixing Bowl
Ingredients
- 115 grams unsalted butter melted and slightly cooled
- 100 grams caster sugar
- 75 grams light soft brown sugar
- 1 large egg
- 1/8 teaspoon salt optional
- 1 1/2 teaspoons almond extract
- 50 grams ground almonds almond flour
- 90 grams plain flour all-purpose flour
- 30 grams cornflour cornstarch
- 75 grams white chocolate chips
- 75 grams glacé cherries chopped or halved (optional)
- 75 grams cherry jam
- 15 grams flaked almonds optional
- 50 grams icing sugar optional, for topping
Instructions
- Preheat the oven. Heat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a square 20cm (8-inch) baking tin with baking paper, leaving some overhang for easy removal.
- Melt the butter in a small saucepan. In a large bowl, whisk together the melted butter, caster sugar, and light brown sugar until smooth and combined.
- Add wet ingredients: Beat in the egg, almond extract, and salt (if using) until the mixture is smooth and creamy.
- Incorporate dry ingredients: Gently fold in the ground almonds, plain flour, and cornflour until just combined. Be careful not to overmix.
- Mix in the add-ins: Stir in the white chocolate chips and chopped glacé cherries (if using) until evenly distributed.
- Assemble the blondies: Spoon half of the batter into the prepared baking tin and spread it out evenly. Dollop half of the cherry jam over the batter in small spoonfuls, then gently swirl it with a knife or skewer. Spread the remaining batter over the top, smoothing it with the back of a spoon. Dollop the rest of the cherry jam on top and swirl again for a marbled effect.
- Top with flaked almonds: Sprinkle the flaked almonds over the surface of the batter (if using).
- Bake in the preheated oven for 25–30 minutes, or until the edges are set and lightly golden, but the centre still looks slightly underbaked. The blondies will firm up as they cool.
- Cool completely: Remove from the oven and allow the blondies to cool in the tin for 20 minutes, then lift them out using the baking paper and transfer to a wire rack to cool fully.
- Add an icing drizzle (optional): Mix the icing sugar with 1–2 teaspoons of water or milk to form a smooth glaze. Drizzle over the cooled blondies for extra sweetness and decoration.
- Slice and serve. Cut into squares or rectangles and enjoy!