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Vegan Bakewell Tart

May 4th, 2010 · post by xhannahx · 1 Comment

Bakewell Tart

squareimage120x120This week I have been in masses of pain because of my stupid wisdom teeth. I’ve been trying to get them pulled out for 3 years as they’re always giving me problems but my stupid dentist went private and I couldn’t afford the £200 a tooth she was asking so I’ve FINALLY found an NHS dentist who has agreed to yank them out this afternoon (gulp). I’m currently munching on a mega crusty baguette and chocolate crispy cake as I’m pretty sure I won’t be able to eat this stuff for a little while! The vegetables are still growing well. The cats dug up my lettuce but I’ve managed to eat my first batch of spinach this week which has made me super chuffed even if it was a little slug nibbled!

Every year Southampton holds an event called Environmental Rocks ( Its’ usually a good chance to drink a mass of organic lemonade and eat free vegan cake. A few years ago they were giving away free bakewell tart and this is the recipe they used. It’s by a person called Ronny and was updated into a much easier to read recipe by the lovely Isy.

What you need:


·         150g plain flour
·         100g margarine
·         60g ground almonds
·         3 tbsp cold water

Middle- ½ pot of jam (something red is usually best depending on your favourite!)

·         100g plain flour
·         50g caster sugar
·         1 tsp baking powder
·         110ml water
·         70ml vegetable oil (NOT OLIVE!)

Top – Icing sugar and a little cocoa powder

What you do:

1.       Preheat the oven to 200 degrees and grease up a cake tin using oil or margarine.

2.       Make the pastry by rubbing together the flour, almonds and the butter.


3.       Add the water then push it into the cake tin.

4.       Bake for 10 minutes.


5.       Spread the jam over the surface. Don’t add too much or it tastes super sickly!


6.       Mix together all the sponge ingredients in a bowl.

7.       Pour over the pastry and jam.

8.       Bake for a further 20mins.

9.       After 10mins turn out the tart onto a cooling rack.


10.   When it’s COMPLETELY cool, pour over some white icing. (Add a few drops of cold water to ½ cup of icing sugar and mix adding more water little by little until you get a thick but spreadable icing)


11.   Add a little cocoa powder to some icing sugar and add a little cold water.

12.   Pour rings onto the tart.

13.   Using a cocktail stick scrape the cocoa circles from the inside to get the bakewell tart pattern.


14.   ENJOY!

→ 1 CommentThis entry belongs to the following categories: DIY Guides · Food

1 response so far

  • Helen and Sarah posted:
    Feb 27, 2011 at 9:23 pm. Comment #1

    We have just made this recipe and it has turned out great! It was quick and easy to make and very tasty. We put some almond essence in the sponge mixture and used raspberry jam which worked really well. We didn’t ice it though because we had to eat it whilst it was warm!! Yum yum yum. Thanks for the great recipe and clear instructions and photos!