bakewell

Thick and Gooey Bakewell Blondies with almonds and Jam!

Bakewell Blondies!

250 g Unsalted Butter ((melted))

g White Granulated Sugar

g Light Brown Sugar

Medium Eggs

tsp Almond Extract ((optional))

g Ground Almonds

Flour

tbsp Cornflour

White Chocolate Chips

250 g Raspberry Jam ((or any other flavour!))

g Flaked Almonds

Preheat your oven to 180C/160C Fan and line a 9x9&quot; square tin with parchment paper.

In a large bowl, add your Melted butter and Sugars and beat till smooth.

Add in the Eggs and Almond Extract and beat again till smooth.

Add in the Flour, Ground Almonds and Cornflour and beat till a thick blondie mixture is made - it really doesn&#x27;t take long to create this mixture!

Add in your White Chocolate Chips and fold through.

Pour the mixture into the tin, and spread. Dollop on the jam, and lightly swirly through the blondie mixture.

Sprinkle over the Flaked Almonds!

Bake the Blondies in the oven for 30 minutes, or until there is an ever so slight wobble in the middle. (see notes below)

Leave the Blondies to cool in the tin till cool.

One top tip - to help firm them up before cutting, put them in the fridge for an hour or so once they have cooled - it creates a lovely fudgey texture!

For the Blondies!

This Lemon Slice is such a tasty snack in between meals or for afternoon tea. It is easy to prepare using the Thermomix and made with the fastest frangipane ever.&nbsp;Lemons make you smile, not the least because they are sour and that makes you do a funny face so everyone laughs at you. But this lemon slice is definitely one to try at home. It is super easy to prepare and only requires minimal effort.&nbsp;You can store the lemon slice in a cookie tin for up to 2 weeks.

Lemon Slice

plain flour

unsalted butter (in small pieces)

g caster sugar

lemon (zest only)

water

g unsalted butter (in small pieces)

lemons (zest)

eggs

85 g ground almonds

g plain flour

lemon curd

g almonds

Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.

Line a 20cm square tin or brownie tin with greaseproof paper. Set aside.

For the base, place the plain four, butter, caster sugar, lemon zest, egg yolk and water in the mixing bowl. Blitz 20 Sec. / Speed 6. Tip the mixture into the prepared tin and flatten with your hands. Using a fork, prick a few holes evenly around the base.

Cover the base with another piece of greaseproof paper and fill with ceramic baking beans. Bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes.

Meanwhile, without cleaning the mixing bowl, make your filling by adding the butter, caster sugar, lemon zest, eggs, ground almonds and plain flour to the mixing bowl. Combine 10 Sec. / Speed 4. Set aside.

When the base is baked, leave it to cool for a couple of minutes. Then spread the lemon curd evenly across the base. leaving a 1cm border at the edge, and top with the frangipane from your mixing bowl. Sprinkle with the flaked almonds and bake for 20 minutes until the top is nicely browned. Remove, leave to cool slightly, then slice up and enjoy!

https://www.youtube.com/watch?v=zsKe2QNVibM

My favourite ... DOUGHNUTS!! Here's my easy Thermomix doughnut recipe for you! I'd love to know what you think and how you got on making yours! Recipe below! 

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L I N K S
Jam Doughnuts:
https://thermomixbakingblogger.com/thermomix-jam-donuts/
Custard: 
https://thermomixbakingblogger.com/6-tricks-for-the-perfect-thermomix-custard

Fancy making glazed doughnuts too?
https://thermomixbakingblogger.com/thermomix-glazed-donuts/
More recipes: 
https://thermomixbakingblogger.com/thermomix-recipes/ 

W E B S I T E
https://thermomixbakingblogger.com

S H O P
https://thermomixbakingblogger.com/shop/varomixx-greaseproof-sheets-varoma-tm5-tm31/

F I L M
Video and edit by Rebecca Munroe


R E C I P E  
180g milk 
1 level Tbsp dry active yeast 
1 egg
2 egg yolks 
60 caster sugar
500g strong white bread flour 
1/2 lemon, zest 
1 pinch salt
125g unsalted butter, in small chunks 
Sunflower oil for frying
Caster sugar for rolling 
Custard for filling

My Thermomix Doughnuts | Sophia's Kitchen

Have a raspberry inspired dessert with this simple pastry recipe. By using coconut and fresh raspberries, this dessert is brimming with flavour &amp; sweetness.

Raspberry &#038; Coconut Bakewell

pack Jus-Rol Sweet Shortcrust Pastry

flour

raspberry jam

raspberries

tbsp desiccated coconut

FOR THE SPONGE

golden caster sugar

desiccated coconut,

soft butter,

self-raising flour

tsp baking powder

eggs,

Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Lightly grease a 20 x 30cm traybake tin, then line the base with baking parchment. Roll out the pastry on a floured surface until big enough to line the base of the tin. Prick the base with a fork and chill for 30 minutes.

Bake the pastry for 10 minutes until pale but sandy, then lift out and turn the oven down to 180°C (160°C fan oven) Gas Mark 4. Roughly spread the jam over the base.

For the sponge, whizz together the sugar and coconut in a food processor until the coconut is ground like the sugar. Add the rest of the ingredients to the food processor and whizz until smooth. Spoon into the tin and smooth the top. Scatter over the raspberries, followed by the last 3 tbsp of coconut and bake for 35-45 minutes until golden and firm.

Cool completely in the tin, then slice into bars or squares to serve. For pudding it’s lovely with hot custard, for afternoon tea, try drizzling with a little white icing like a traditional Bakewell tart.

Delectable desert made with Jus-Rol shortcrust pastry sheet. Enjoyed warm or cold anytime!

Bakewell Tart

Jus-Rol Shortcrust pastry sheet

unsalted butter, softened

caster sugar

ground almonds

tsp vanilla extract

flaked almonds

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry to line a 20-23cm flan case. Place baking or greaseproof paper on top, fill with baking beans and bake for 12-15 minutes. Reduce the temperature to 190C (170C fan assisted oven) Gas 5.

Meanwhile combine the butter, sugar and almonds and then beat in the eggs and vanilla.

Spread the base of the pastry case with jam and when the pastry is completely cool spread the almond mixture evenly over the jam and scatter over the flaked almonds.

Bake in the oven for 25 minutes, until the filling is golden brown and set in the middle. (If the filling appears to ‘wobble’, then return to oven for 5-10 minutes. If the top is getting too brown, lower the temperature by 10 degrees.

Serve warm or cold, dusted with icing sugar.

This clever twist on the classic bakewell has a delicate floral flavour, making it ideal for serving at spring garden parties or bake sales

Lemon & elderflower traybake

lemon curd,

butter, softened

lemons, zested

almonds

plain flour, plus extra for dusting

cold unsalted butter,

tbsp caster sugar

lemon, zested

icing sugar

lemons juiced (use the zested lemons above)

tbsp elderflower cordial

First, make the pastry. Tip the flour, butter, sugar and lemon zest into a food processor and blitz until the mixture resembles fine breadcrumbs. Tip in the egg yolk and ½-1 tbsp cold water and blitz again to bring everything together into a dough. If the dough isn’t coming together, add more cold water, ½ tsp at a time, and blitz again. Roll the pastry out on a lightly floured surface to a 3mm thickness, then use it to line the base of a loose-bottomed traybake or brownie tin (ours was 20 x 30cm). Transfer to the fridge and chill for 20 mins.

Heat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 5 mins more until the pastry is lightly golden. Leave to cool for a few minutes before spreading over the lemon curd, leaving a 2cm border around the edges (it will spread out when the cake batter is poured over). Turn the oven down to 180C/160C fan/gas 4.

Beat the butter, sugar and lemon zest together using an electric whisk or in a stand mixer until pale, light and fluffy, about 8 mins. Beat in the eggs, one at a time along with 1 tbsp of the flour, then fold in the remaining flour and the ground almonds. Carefully spoon the batter over the lemon curd and gently spread out using the back of the spoon, then bake for 35-40 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin completely, then carefully remove to a board.

To make the icing, combine the icing sugar, lemon juice and elderflower cordial until loose enough to drizzle over the sponge, then swirl over extra lemon curd, if you like. Cut into squares and serve. Will keep in an airtight tin for up to three days.

Make our cherry bakewell buns for a cake sale or to share with friends over a cuppa. These easy, sticky treats are bursting with sweet raspberry jam

Sticky cherry bakewell buns

pack white bread mix

milk

salted butter

almond essence

glacé cherries

Combine the bread mix and caster sugar in a large bowl. Make a well in the centre and pour in 200ml of the milk, the melted butter, egg and half of the almond essence, then mix together swiftly with a wooden spoon. If it feels a little dry, add a dash more milk. Knead on a lightly floured surface for 5-10 mins until you have a dough that is smooth and springy. Put the dough in a large, lightly oiled mixing bowl, then cover and leave in a warm place for 1½-2 hrs, or until doubled in size.

Mix the raspberry jam and remaining almond essence together in a small bowl. Tip the dough out of its bowl onto a lightly floured surface and knock it back (gently kneading it a few times to expel the air). Split the dough into 12 equal-sized pieces, then shape each one into a round and roll out to a diameter of about 10cm. Drop a level tsp of the jam into the centre of each round and fold in the ends to cover the jam so that it’s in the centre of the bun. Pinch the ends tightly together to seal. Arrange nine of the buns, pinched-side down, on a lined baking sheet in a circle. Place the remaining three in the centre, leaving a little space between each one so they can spread out. Cover loosely and leave for 1 hr more to double in size.

Heat oven to 200C/180C fan/ gas 6. Bake for 20-25 mins in the centre of the oven until golden brown, then remove from the oven and leave to cool completely on the baking sheet.

Mix the icing sugar and 3 tbsp water together to create a thick, glossy icing. Spread the icing over the buns and top each one with a glacé cherry, then sprinkle over the almonds. Leave the icing to set for at least 10 mins.

A two-layer bakewell cake with almond sponges, cherry jam, almond buttercream frosting and more! 

Bakewell Cake!

unsalted butter

250 g caster sugar

250 g self raising flour

250 g ground almonds

almond extract

200 g jam ((I used cherry))

300 g icing sugar

Glacé cherries

50-100 g jam ((I used cherry))

Preheat your oven to 180C/160C Fan/Gas Mark 4 - grease and line two 8”/20cm cake tins with parchment paper.

Beat the butter and sugar together until light and fluffy.

Add in the flour, ground almonds, vanilla extract, almond extract and eggs and beat again until combined.

Split the mixture evenly between the two tins, and bake.

Bake the cakes for about 30-35+ minutes.

Let the cakes cool in the tin for about 10 minutes, and then let them cool fully on a wire rack. 

Cake

Beat the butter on it’s own for about 5 minutes to make it nice and smooth.

Add in the icing sugar a half at a time, beating in fully both times.

Add in the almond extract and beat again until smooth.

Buttercream

Spread half of the buttercream to the top of the first sponge, and add on the jam. 

Add on the second sponge, and spread the rest of the buttercream on top.

Sprinkle over some flaked almonds, add on an extra drizzle of jam if you fancy, and some glacé cherries.

Decoration

Blueberry bakewell slice

Caster sugar

Butter,

Tbsp Cold water

Blueberries, fresh in season or frozen (Main)

120 g Butter, softened

120 g Caster sugar

150 g Ground almonds

Baking powder

¼ tsp Almond essence

Icing sugar, to dust

Preheat the oven to 180C and lightly grease a 20 x 30cm tin.

Place the flour, sugar and butter into a bowl, working it together until it resembles fine breadcrumbs. Add the water and mix until combined. Press into the base of the tin and bake for 15 minutes. Allow to cool.

Sprinkle over the blueberries. For the topping, cream the butter and sugar. Add the egg and beat through, then the ground almonds, baking powder and almond essence. Spread carefully over the blueberries then sprinkle with sliced almonds. Place into an oven for 30 minutes or until set in the middle. Remove and cool before cutting.

Elevate this Bakewell-inspired tart with the addition of zesty, tangy marmalade and fragrant earl grey tea leaves. Enjoy hot or cold with plenty of cream

Marmalade & earl grey frangipane tart

½ tsp fine sea salt

tbsp icing sugar

marmalade (thick-cut marmalade works particularly well)

extra-thick cream

earl grey tea bags

sea salt

eggs beaten

tbsp self-raising flour

cream

For the pastry, combine the plain flour, fine sea salt, icing sugar and cold butter in a food processor, then pulse to fine breadcrumbs. Or rub the butter into the flour using your fingers. In a small bowl, mix 3 tbsp cold water with the egg yolks, add to the mix and pulse or stir in to combine – add up to another 2 tbsp water if the mixture still feels dry. Tip into a bowl, shape into a ball, then cover and chill for 30 mins.

On a lightly floured surface, roll out the pastry to a 27cm circle about the thickness of a £1 coin. Run a palette knife underneath it every now and then so that it doesn’t stick. Use to line a 23cm fluted tart tin, leaving an overhang of about 1cm and freeze for 20 mins. Heat the oven to 200C/180C fan/gas 6.

Cover the pastry with baking parchment, fill with baking beans or uncooked rice and bake for 15 mins. Remove the parchment and beans, prick the base of the tart with a fork and bake for 7-10 mins until the pastry has turned slightly darker. Trim the overhang with a serrated knife.

For the frangipane, beat the softened butter and sugar with a whisk (electric or by hand) until combined but not aerated. Cut the tops off the teabags and tip the tea leaves into the butter and sugar mix along with the sea salt, ground almonds, beaten eggs and self-raising flour and beat for another minute until the mixture just comes together.

Spread the marmalade over the pastry using a spoon. Top with the frangipane, working from the centre and leaving a 5mm gap around the edge for it to expand. Be gentle and try not to mix the frangipane with the marmalade for a defined layer when you cut it. Scatter over the flaked almonds and bake for 40 mins or until golden (cover with foil after 30 mins if it’s colouring too quickly). Leave to cool in the tin, then dust with icing sugar. Will keep for up to three days. Cut into slices and serve with extra-thick cream.

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Top Tags

Bakewell Blondies!

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Top 9 bakewell recipes from across the web

The most viewed bakewell recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bakewell Blondies!

Lemon Slice

Raspberry &#038; Coconut Bakewell

Bakewell Tart

Lemon & elderflower traybake

Sticky cherry bakewell buns

Bakewell Cake!

Blueberry bakewell slice

Marmalade & earl grey frangipane ta...

The most viewed bakewell recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Raspberry & Coconut Bakewell