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Bakewell doughnuts recipe

7 ratings

These pretty pink Bakewell tart-inspired doughnuts are easy to make and perfect for sharing. Using store-bought doughnuts, load with almond whipped cream and black cherry jam, and top with a vibrant cherry icing. Finish this simple doughnut recipe with a scattering of toasted almonds and freeze-dried strawberries and enjoy! See method

Serves 6
25 mins to prepare
478 calories / serving
Vegetarian

Ingredients

7 tbsp black cherry jam
100g icing sugar, plus 1 tbsp
200ml whipping cream
¼ tsp almond extract
6 large ring doughnuts
2 tbsp toasted flaked almonds, roughly chopped (optional)
1 tbsp freeze-dried strawberries (optional)

Each serving contains

Energy
1995kj
478kcal 24%
Fat
29g 42%
Saturates
17g 84%
Sugars
36g 40%
Salt
0.3g 5%

of the reference intake
Carbohydrate 50.1g Protein 4.2g Fibre 1.3g

Method

In a heatproof bowl, mix 1 tbsp of the jam with 1 tbsp boiling water. Sieve 100g icing sugar into a separate bowl, then sieve in the watered-down cherry jam (discarding any chunks of fruit). Stir together and add 1-1½ tsp water until you have a smooth but relatively thick icing that holds its shape; set aside.
Put the cream in a separate mixing bowl. Add 1 tbsp icing sugar, a pinch of salt and the almond extract to taste, stirring in a few drops at a time, then whisk to soft peaks.
Halve the doughnuts and spread the icing over the tops with a teaspoon, then scatter with the almonds and freeze-dried strawberries, if you like. Spread the cut-side of the bottom halves with 1 tbsp jam each, then spoon over the almond cream. Carefully top with the iced halves to serve.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.