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Makes: 16
Prep time: 30 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Tamsin Burnett-Hall
A divine fusion of almondy Bakewell tart and butterscotch-like blondies, studded with whole cherries. Ideal for teatime, or served warm as a pudding with a scoop of ice cream
Makes: 16
Prep time: 30 mins
Total time:
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Nutritional information (per serving)
Calories
259Kcal
Fat
14gr
Saturates
7gr
Carbs
29gr
Sugars
23gr
Fibre
1gr
Protein
4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 100g marzipan, optional
- 150g unsalted butter
- 100g white chocolate, chopped
- 200g fresh cherries
- 2 large eggs, beaten
- ½ tsp almond extract, optional
- 225g light muscovado or light brown sugar
- 50g ground almonds
- 125g plain flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 25g flaked almonds
Step by step
Get ahead
The blondies keep for up to 3 days in the fridge, or freeze for up to a month.
- If adding the marzipan (for extra almondy flavour and chewy texture), cut it into small cubes (about 7-8mm) and pop in the freezer to chill while you make the blondie mixture – this stops it completely melting into the blondies during baking. Preheat the oven to 180°C, fan 160°C, gas 4 and line a 20cm square tin with baking paper.
- Melt the butter in a pan. Put the white chocolate in a large mixing bowl, pour in the hot butter and stir until the chocolate has melted. Leave to cool.
- Keep a few whole cherries with stalks for decoration if you wish, then stone the rest with a cherry pitter, or put them in a plastic food bag and use a rolling pin to break them open, then pop out the stones. Try to keep the cherries as whole as possible. Drain on a double layer of kitchen paper and set aside.
- When the chocolate mixture is cool, mix in the eggs and almond extract, then the sugar and ground almonds. Sift in the flour, baking powder and salt and fold together until just mixed, adding the diced marzipan if using. Pour into the cake tin, scatter the almonds on top and add the cherries, pushing them gently into the blondie mix. Bake for 40-45 minutes until golden brown and set on top, but still with a bit of a wobble – blondies should be fudgy in the centre, so take care not to overbake.
- Remove from the oven and cool in the tin. Cut into squares to serve, decorated with the extra cherries if you wish.
When fresh cherries aren’t available, you can use tinned ones, well drained.
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Cherry Bakewell blondies
