Paleo Bakewell Slice

Paleo Bakewell Slice

Bakewell tarts are a classic British desert usually served warm and is named after the village of Bakewell in Derbyshire, The Peak District. Traditionally it’s made with a pastry base, jam filling and a sponge topping. Over the years the recipe has been filtered down to a tray bake version, called the Bakewell slice or the cherry Bakewell.

This recipe is a Paleo version (obviously duh! hence the title) but rather than a sponge and pastry combination, the slices are more of a cross between a firm cake and a soft biscuit. I only used a small amount of jam for the filling but you could always double the amount if you wanted them to be more indulgent.

If you are low carb or following a ketogenic diet I have included the macros below based on 10 servings – so they will be a little smaller (half the size of the image shown) but still plenty enough to enjoy. If you wanted to reduce the carbs even further you could replace the jam filling with a more low carb berry such as blackberries or blueberries.


Macros

Fat – 17g
Carbs – 9.8g
Protein – 5.3g
Net Carbs 7.5g

Paleo Bakewell Slice
Print Recipe
These Bakewell slices are perfect served with a cup of tea or coffee - ideally served warm. They are sweet with a hint of almond, with a crumbly texture.
Servings Prep Time
6 10
Cook Time
20
Servings Prep Time
6 10
Cook Time
20
Paleo Bakewell Slice
Print Recipe
These Bakewell slices are perfect served with a cup of tea or coffee - ideally served warm. They are sweet with a hint of almond, with a crumbly texture.
Servings Prep Time
6 10
Cook Time
20
Servings Prep Time
6 10
Cook Time
20
Ingredients
The Slices
The Filling
Servings:
Instructions
  1. Heat oven to 170’C (338'F)
  2. In a bowl add the almond flour, tapioca flour, salt and baking soda then stir to combine.
  3. Melt the palm shortening in a pan then add to a separate bowl. Add in the egg, stevia, vanilla/ almond essence and the erythritol then whisk until combined and bubbly.
  4. Add the dry ingredients into the wet and combine using a wooden spoon. The mixture should be a little sticky but dough like.
  5. You CAN at this point, wrap the dough in clingfilm and allow to chill in the fridge. If you don’t have time you can skip this bit.
  6. Between two pieces of grease-proof paper roll the dough out in to an oblong shape. If you wanted to make round shaped Bakewell’s you can use a cookie cutter, just remember to cut out an equal amount of circles so that you have a top and a bottom.  If going with the oblong shape score a line down the middle – when it is cooked, you will cut along this line. One side will be the top of the slices and the other the bottom.
  7. Sprinkle the flaked almonds on one half of circles if making round shaped Bakewells. These will be the top of the slices. (If you go with the oblong shaped dough you will need to do this after you have transferred it to a baking sheet). See Notes below for Image
  8. Place the dough onto a baking sheet; if making round slices use a burger flipper to do this. If your dough is oblong shaped, place the baking sheet over the dough and using the bottom piece of baking paper flip the dough onto the sheet and remove the baking paper. Sprinkle the almond flakes onto one side of the dough.
  9. Place in the top part of the oven for 15-20 minutes.
  10. Once cooked allow to cool then make the filling.
Make the Filling
  1. In a small pan add the cherries maple syrup, water and almond essence and heat until it bubbles. This may take 5 or more minutes. As it cooks it should reduce down and start to thicken up like jam. When it reaches this consistency take it off the heat and allow to cool down, then blitz the mixture in a food processor.
  2. Spread onto one half of the slices (the ones without the flaked almonds) then place the other half on top (the ones with the flaked almonds).
Recipe Notes

Bakewell Slice Paleo Style (3)

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