Happy Diamond Jubilee Day! I decided to bring the celebrations to Germany and took a few British
Bakewell Tart
Ingredients:
shortcrust pastry (ready made or make it yourself)
tbsp strawberry jam
200g butter, softened
200g caster sugar
4 medium free-range eggs
100g ground almonds
100g flour
1 tspn baking powder
1 tsp almond extract
300g icing sugar
glacé cherries
25g toasted flaked almonds 
- Preheat oven to 180 degrees celsius/ gas mark 6
- Grease a square tin (20 x 30cm) and line with baking paper. Then line with the shortcrust pastry. Cover the base of the pastry with the jam
- Add butter and sugar to a large mixing bowl and mix together with an electric whisk
- Then add the eggs, almon extract and mix again
- Pour in the flour, baking powder and ground almonds and mix everything together with a wooden spoon
- Pour the mixture over the jam in the tin and place in the oven for around 35 mins
- Once the cake is done leave it to cool. Once cooled add the icing sugar to a bowl and add 3 tbpsn water. Mix well and spread the icing on top of the cake
- Top with cherries and flaked almonds
- Leave to set and then cut into tiny squares
Strawberry Tart
Ingredients:
shortcrust pastry (ready made or make your own)
300g mascarpone cheese
5 tbspns strawberry jam
fresh strawberries (about 20)
50g caster sugar
- Preheat the oven to 160 degrees celsius/ gas mark 4
- Grease a pie dish with butter and then line with the pastry. Place in the oven for 15 – 20 mins
- Leave to cool. Once cooled mixed the mascarpone and caster sugar in a bowl
- Spread the jam over the base of the pastry and then add the mascarpone on top. Mix well so that the jam starts coming through the mascarpone
- Cut the strawberries in half and then line this on top the mascarpone.
- You can also add some fresh mint to this
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