Steps to Make Homemade Cherry & Coconut Bakewell Slice

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cherry & coconut bakewell slice. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Cherry & Coconut Bakewell Slice is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Cherry & Coconut Bakewell Slice is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have cherry & coconut bakewell slice using 22 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Cherry & Coconut Bakewell Slice:

1. Get For the Sweet Shortcrust Pastry
2. Prepare plain flour
3. Take butter, fridge cold & cubed
4. Get medium egg, beaten & fridge cold
5. Get lemon juice
6. Get lemon zest
7. Prepare very cold water
8. Get For the filling
9. Take sugar
10. Prepare free range eggs
11. Prepare unsalted butter, softened
12. Make ready almond extract
13. Make ready plain flour
14. Prepare whole milk
15. Prepare black/morello cherry jam
16. Make ready fresh whole cherries, pitted & halved
17. Prepare ground almonds
18. Prepare desiccated coconut
19. Take For the icing
20. Make ready icing sugar
21. Get almond extract
22. Get cold water

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Instructions to make Cherry & Coconut Bakewell Slice:

1. Place the plain flour and the unsalted butter in a bowl and rub together to a crumb consistency. Add the zest.
2. Add the beaten egg, lemon juice and water, and mix together using your hands.
3. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. - Wrap the pastry in cling film and chill for 10 mins. Preheat the oven to 180 degrees and get a 8x8inch square loose-bottomed baking tin ready.
4. While the pastry is cooling, make the filling. Beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating for a good minute for each one. Add the flour and mix gently until combined. Finally add the coconut and almonds and fold in. Add the milk if the mixture needs loosening a bit.
5. Roll out the pastry, a pound coin’s width and line your pastry case with it.
6. Spread a layer of jam over the pastry. Spread the filling mixture over the top as evenly as possible, taking it right into the corners. Gently press the cherries evenly into the top of the filling so you can still see them.
7. Bake in the oven for 30-35 minutes or until golden and set. Remove from the oven and leave to cool completely in the tin.
8. Making the icing by combining icing sugar, almond extract and water in a bowl until smooth.
9. When the bakewell has fully cooled, top with icing and cut into equal slices. Enjoy!

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