Bars & brownies · Requires cooking· Gluten-free

Cherry Bakewell Squares

Name: Cherry Bakewell Squares
Prep time: 35 min
Cook time: 55 min
Yield: 8 servings
Ingredients: 110 g Gluten-free 1:1 baking flour blend (with xanthan gum); 90 g Almond flour; 20 g Raw almonds; 40 g Unsalted butter; 35 g Water; 96 g Allulose; 100 g Whole egg, without shell; 120 g Plain nonfat Greek yogurt; 240 g Pitted cherries; 8 g Cornstarch; 5 g Vanilla extract

A pastry base, thick cherry layer and soft almond topping make a satisfying three-layer dessert bar.

HANDS-ON35 minutes

COOK55 minutes

REST / SET20 min pastry chill · 1 h cool · 2 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)110g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Almond flour90g finely ground almonds
Grams of Almond flourg
Raw almonds20g unsalted almonds, thinly sliced or finely chopped
Grams of Raw almondsg
Unsalted butter40g unsalted butter, divided
Grams of Unsalted butterg
Water35g cold water
Grams of Waterg
Allulose96g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell100g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt120g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Pitted cherries240g fresh cherries, pitted
Grams of Pitted cherriesg
Cornstarch8g cornstarch
Grams of Cornstarchg
Vanilla extract5g vanilla extract
Grams of Vanilla extractg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line a 20 cm / 8 inch square tin. Rub three-quarters of the cold butter into 99 g of the flour and 19.2 g of the allulose. Add the water and press into the tin through baking paper. Chill for 20 minutes to hydrate the flour, remove the top paper, then bake for 15–18 minutes until dry on top.
02
Chop the cherries, checking for stray stones. Mix with the cornstarch and 19.2 g of the allulose in a saucepan. Cook over medium-low heat until bubbling and thick, then stir for another minute and cool slightly.
03
Mix the remaining softened butter and allulose with the egg, yogurt and vanilla. Fold in the almond flour and remaining gluten-free baking flour just until smooth.
04
Spread the cherries over the pastry. Dot the almond batter across the fruit and gently join the dots into an even layer. Scatter the measured sliced almonds over it.
05
Bake for 30–40 minutes until the almond layer is set and a skewer in its center shows moist crumbs rather than raw batter. Tent loosely with foil if the top darkens early.
06
Cool in the tin for about 1 hour, refrigerate for at least 2 hours and lift out using the lining. Cut into the selected number of equal squares.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Cherry Bakewell Squares

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A note from our kitchen

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