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This is page 1 of 1 (This thread has 7 messages.)
Is this possible? I hate ground almonds so can I just use a 100g of sr flour/sugar/butter 2 egg sponge recipe on top of the pastry?
never made one, so I don't know, but would you try copped walnuts pistacchioes or hazelnuts instead? or coconuts? I'm sure any of those would be fine, or a mix of them
Baking novice, ground almonds gives it a different texture, more dense, but i guess you could always just bake ordinary sponge and use essense to give the bakewell flavour .
Thanks some good ideas. Nanny, it's not really a bakewell tart really without the almonds, it's just a jam tart. I think I might go ahead and try it with ground almonds but do half almonds half flour do the almond flavour is not too powerful.
www.channel4.com/4food/recipes/chefs/mary-berry/bakewell-tart-recipeMary Berry's recipe without ground almonds. also see some of the comments on here re not using almondswww.guardian.co.uk/lifeandstyle/wordofmouth/2013/apr/17/how-make-perfect-bakewell-tart
You could substitute either semolina or ground rice for the almonds to get a similar texture.
Without almonds it will be what my granny used to call a brama cake. Will be fine, but not a bake well tart.
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