Cherry Bakewells
Prep time
Cook time
Total time
Perfect little homemade Cherry Bakewells that taste even better than the store bought ones!
Recipe type: sweet pastry, little cakes
Cuisine: English/Irish
Serves: 12
  • 225g (3x ⅔ cups) flour
  • 150g (2/3 cup) butter, softened
  • 1 Tablespoon sugar
  • 1 egg yolk
  • cold water as needed
  • 12 Teaspoons strawberry jam (I used homemade strawberry & elderflower jam)
  • 50g (1/4 cup) butter, softened
  • 50g (1/4 cup) sugar
  • 1 egg
  • 50g (3/8 cup) ground almonds
  • 50g (3/8 cup) flour
  • ¼ Teaspoon of baking powder
  • a few drops of almond flavour or essence (we have Bittermandel-Öl in Germany)
  • 175g (1½ cups) icing sugar
  • 1-2 Tablespoons of water
  • 12 glace cherries
  1. Rub butter into flour and sugar until it resembles fine breadcrumbs.
  2. Add the egg yolk and cold water one teaspoon at the time until dough comes together.
  3. Wrap in cling film and store in fridge for at least 30 min.
  4. Meanwhile prepare your muffin tin by greasing all molds with butter or margarine.
  5. Take dough out of the fridge and devide into 12 portions. Line the muffin molds with pastry dough by rolling every portion into a circle big enough to fill it or devide each portion into 2, shaping one into a snake that covers the sides of the muffin mold and one into a ball and press it down to form the bottom. Shape the dough with your fingers into pastry cups.
  1. Preheat your oven to 180°C.
  2. Spoon 1 teaspoon of strawberry jam (or any other kind you like) into each pastry cup.
  3. Cream together butter and sugar until fluffy. Add the egg and mix until well incorporated.
  4. Put flour, baking powder, ground almonds and almond flavour into the bowl and stir well.
  5. Devide the mixture between the 12 pastry cups and make sure that the jam is completely covered.
  6. Bake your Cherry Bakewells for 20 minutes until golden.
  7. After taking them out of the oven press the filling mixture softly back down again with the back side of a spoon to form a little mold for the icing. Let the bakewells cool down before taking them out of the muffin tin.
  1. Mix icing sugar with the water (don't put it all in at once, just add little by little until you have a thick white glace) and spoon on top of the bakewells. Top each tart with a glace cherry as long as the icing is still wet.
  2. Let the Cherry Bakewells completely cool down and enjoy!
They freeze very well - just take them out of the freezer and let them come back to room temperature!
Recipe by ginger, lemon & spice at