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Cherry Bakewell Flapjacks With Frangipane Topping

I am mashing together 2 delicious sweet treats; an oaty flapjack with all the flavours of a Cherry Bakewell Tart. I really love this flapjack variation and it’s great for lunchboxes, picnics or a sweet pick-me-up treat!

A person is drizzling a stack of flapjacks with icing sugar.

What Makes This Recipe Great!

  • Jam And Frangipane – I bring you all the flavours from a traditional Bakewell Tart sandwiched between 2 chewy layers of a classic flapjack.

  • A Flapjack With A Difference – I love flapjacks for their versatility and this cherry flapjack recipe is no different.

  • An Old Dessert In A New Way – You get to bring the nostalgic flavours of a classic British treat to family table for everyone to enjoy.

About This Recipe – In More Detail

I am teaming up the almond flavour of a Bakewell Tart and jam filling with deliciously chewy flapjacks, combining 2 classic treats to be enjoyed as one sweet treat.

Just like our Lemon Drizzle Flapjacks, I am bringing the best parts of both worlds to one tray-bake treat.

Bakewell tarts are make using a sweet shortcrust pastry dough, which is then filled with a layer of raspberry or cherry jam, followed by an almond based cream called frangipane and flaked almonds on top. It’s name derives from the British town it was created in.

Many Bakewell flapjack recipes offer up a layer of cherry compote between the flapjack layers with a sprinkling of flaked almonds and white chocolate on top.

I wanted to do things a little differently with these oat bars. I want to include not only the layer of jam, but also the frangipane tastes since this is an important part of the original recipe and leaving it out feels like a crime.

So, I have done a little experimenting and bring you a flapjack with a filling of black cherry jam sandwiched between the classic oat layer of a flapjack and topped it all with a traditional almond frangipane layer. I have sprinkled these gooey flapjacks with flaked almonds and a generous drizzling thick icing sugar. It’s a little more work but with this way, you don’t miss out on that classic almond flavour of frangipane, so it’s definitely worth it.

Flapjacks are easy to make with simple ingredients that can be found in most supermarkets and grocery stores. However, golden syrup; the glue that holds everything together isn’t always so easily obtainable, depending on where you live. But don’t feel that you have to miss out on this classic British treat, you can simply make your own golden syrup and open up a whole array of golden syrup based recipes to experience.


A hand is holding a slice of Bakewell flapjack up to the camera to show the layers.

Equipment Needed

  • Baking Tin (20cm square): A square tin lined with non-stick baking paper/parchment paper. For baking and shaping the flapjacks.
  • Medium Saucepan: Used over low heat to melt unsalted butter, soft light brown sugar, and golden syrup for the flapjack base.
  • Large Mixing Bowl: A large bowl to combine porridge oats with the melted butter, sugar, and golden syrup mixture for the flapjack base.
  • Medium Bowl: Used for the frangipane filling.
  • Stand Mixer with Paddle attachment (optional): You can use this to make the frangipane if you have one available.
  • Rubber Spatula or Wooden Spoon: Spread half of the oat mixture into the base of the lined baking tin.
  • Saucepan or Microwave Safe Bowl: Gently heat cherry conserve until spreadable if needed.
  • Small Bowl: Mix icing sugar with water to create a smooth, drizzly consistency.
  • Cooling Wire Rack: Allow the flapjacks to cool completely in the tin by sitting it on a wire rack to allow the air to circulate.
  • Sharp Knife: Cut the flapjacks into squares or bars for serving or storing.

Ingredients

A labelled photo of all the ingredients needed to make Bakewell flapjacks.
  • Porridge Oats: Form the base of the flapjacks with their chewy texture. Stick to this type of oat and don’t substitute with jumbo oats, otherwise the flapjacks may be too crumbly and fall apart. 
  • Unsalted Butter: Melts together with sugar and golden syrup to bind the flapjack base.
  • Soft Light Brown Sugar: Adds sweetness to the flapjack base, contributing to its rich flavour.
  • Golden Syrup: Adds sweetness and a sticky texture to hold the flapjacks together.
  • Caster Sugar: Sweetens the frangipane filling.
  • Egg: Adds moisture and structure to the frangipane.
  • Ground Almonds: Form the base of the frangipane, bringing a nutty flavour and a dense, moist consistency.
  • Almond Extract: Also known as almond essence, it enhances the almond flavour in the frangipane, providing a distinctive taste.
  • Black Cherry Conserve: A layer of cherry jam sandwiched between two flapjack layers, bringing a burst of sweet and tart cherry flavour.
  • Flaked Almonds: Sprinkled on top for added crunch and a nutty element.

Additions and Substitutions

Substitutions:

  • Golden Syrup: Honey or maple syrup can be used as alternatives. They might not hold everything together so well though.
  • Soft Light Brown Sugar: Dark brown sugar or muscovado sugar can replace it for a deeper flavour.
  • Caster Sugar: Granulated sugar can be substituted but might give a slightly different texture.
  • Cherry Conserve: Strawberry or raspberry preserves can be used.
  • Flaked Almonds: Sliced or chopped almonds provide a similar nutty crunch.

Additions:

  • Dried Fruits: Add chopped dried cherries or cranberries for extra sweetness and texture.
  • Chocolate Drizzle: Drizzle melted white chocolate on top for a chocolatey twist.
  • Lemon Zest: Grated lemon zest can add a little extra flavour to the flapjacks.


Step-By-Step Guide – How To Make Cherry Bakewell Flapjacks

Step 1: Preheat the Oven

  • Preheat your oven to 180°C (160°C fan) or 350°F.

Step 2: Prepare Baking Tin

  • Line a 20cm square baking tin with parchment paper/baking paper, leaving some overhanging paper for easy removal later.

Step 3: Make Flapjack Base

  • In a saucepan over low heat, melt unsalted butter, soft light brown sugar, and golden syrup for the flapjack base.
  • Stir until well combined.
  • In a large mixing bowl, combine porridge oats with the melted butter, sugar, and golden syrup mixture.
  • Mix thoroughly until the oats are evenly coated.
An overhead view of a saucepan with golden syrup, brown sugar and butter inside.
A saucepan with melted butter, golden syrup and brown sugar inside.
A hand is using a pink spatula to mix the melted butter mixture into the oats.
A hand is using a pink spatula to continue to mix the flapjack ingredients together, making sure everything is covered.

Step 4: Press First Layer

  • Press half of the oat mixture into the base of the prepared tin, ensuring it’s compact and even.
A hand is using a pink spatula to press the flapjack mixture firmly into a lined baking tin.

Step 5: Add Jam Layer

  • Gently heat cherry conserve until spreadable if needed. Then spread it over the flapjack base.
  • Take the remaining flapjack mixture and crumble it over the cherry conserve layer, press it down carefully to create a top even layer.
A hand is using the back of a spoon to spread cherry jam over the base of the flapjack.
A hand is using a pink spatula to press the top flapjack layer over the jam layer.

Step 5: Prepare Frangipane

  • Cream together unsalted butter and caster sugar in a bowl until light and fluffy.
  • Add an egg, ground almonds, and almond extract. Mix until well combined.
A hand is using a blue spatula to cream together butter and sugar in a glass bowl.
A hand is using a whisk to mix together the ingredients to create frangipane.

Step 6: Spread Frangipane

  • Spread the frangipane evenly over the surface of the flapjacks.
  • Sprinkle flaked almonds over the top.
A hand is using a pink spatula to spread frangipane over the top of the flapjacks.
A hand is sprinkling flaked almonds on top of the frangipane layer.

Step 7: Bake Until Golden Brown

  • Place the baking tin in the oven and bake for 40-45 minutes or until the top is golden brown.
An overhead view of the baked flapjack slab inside a lined baking tin.

Step 9: Cool and Drizzle

  • Once baked, remove the cherry Bakewell flapjacks from the oven and allow them to cool completely in the tin. Set it on a wire rack to allow the air to circulate.
  • In a small bowl, mix icing sugar with a small amount of water to create a smooth, drizzly consistency.
  • Once cooled, drizzle the top of the cooled flapjack slab with the icing sugar mixture for an added touch of sweetness and decoration.

Step 10: Serve or Store

  • Allow the icing to set, then cut the flapjacks into squares or bars. For best results, use a hot knife for slicing. 
  • Serve or store these Cherry Bakewell Flapjacks as per our instructions.
A hand is using a fork to mix icing sugar and water to create the drizzle.
A hand is using a fork to drizzle the top of the baked flapjack slab with icing sugar from a white bowl.
A hand is using a sharp knife to cut the flapjacks into portions.

FAQ

Can I use a different fruit preserve instead of cherry conserve?

Absolutely! Experiment with your favourite fruit preserves such as raspberry jam, strawberry or even blueberry jam.

Should I chill the flapjacks in the fridge after icing, or is room temperature fine?

Providing the weather or the temperature of the room isn’t too warm then room temperature is suitable. chilling isn’t necessary, but ensure the icing sets completely before cutting to avoid mess.

Can I substitute flaked almonds with chopped nuts or leave them out?

Feel free to use chopped nuts or omit them based on personal preference. They add a crunch but aren’t mandatory.


Pro Tips and Guidance

  • Even Ingredient Distribution: When mixing the oats with the melted butter, sugar, and golden syrup, mix well for an even distribution and make sure all the oats are completely covered..
  • Compact the Base: Press down the first layer of flapjack mixture firmly into the baking tin to create a solid base. This helps to ensure that the layers hold together well.
  • Complete Cooling: Allow the flapjacks to cool completely in the tin before drizzling and cutting. This helps them set properly, making it easier to achieve clean and defined squares or bars when cutting.

A stack of four flapjacks against a blue background.

Storage

  • Storage: Store the cherry Bakewell flapjacks in an airtight container in a single layer, at room temperature for up to 5 days. Ensure they are fully cooled before storing.
  • Freezing: The flapjacks can be frozen, but I recommend to freeze them without the icing drizzle. Place parchment paper between layers to prevent sticking. Freeze for up to 1 month.
  • Defrosting: To defrost, transfer the frozen flapjacks to the fridge and let them defrost overnight. Once thawed, you can drizzle with icing before serving.

Check Out These Flapjack Recipes

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Lemon Drizzle Flapjacks

Another mash up of two classics. This time, the flapjack has all the flavours from a lemon drizzle cake.

An overhead view of the flapjacks. There are two white plates, each with two slices of flapjacks upon them. Both have a wooden handled dessert fork resting on the plate. To the left there is an open book and a slices of flapjacks laid out on a baking sheet. To the right there is a bunch of dried flowers resting on a yellow napkin.

Chocolate Flapjacks

A classic flapjack topped with an indulgent layer of milk chocolate. Simple and satisfying.

An image showing sliced fruity flapjacks on a blue background.

Fruity Flapjacks

A fruit packed flapjack that not only tastes amazing but looks beautiful too!

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A hand is holding a flapjack up to the camera to show the layers.

Cherry Bakewell Flapjacks With Frangipane Topping

5 from 2 votes
A mix between two classic – a Bakewell tart and a classic flapjack. Filled with black cherry jam and topped with frangipane. You can enjoy all the flavours together in this recipe.
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Course: Dessert, Snack
Cuisine: British
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Calories: 377kcal

Ingredients
  

For The Flapjacks

  • 400 g Porridge Oats
  • 200 g Unsalted Butter
  • 200 g Soft Light Brown Sugar
  • 200 g Golden Syrup

For The Frangipane Filling

  • 60 g Unsalted Butter
  • 60 g Caster Sugar
  • 1 Egg
  • 60 g Ground Almonds
  • 0.5 tsp Almond Extract

For The Rest

  • 160 g Cherry Conserve
  • 15 g Flaked Almonds
  • 30 g Icing Sugar
  • 1.5 tbsp Water

Instructions

  • Preheat your oven to 180°C (160°C fan) or 350°F.
  • Line a 20cm (8 inch) square baking tin with parchment paper, leaving some overhanging paper for easy removal later.
  • In a saucepan over low heat, melt unsalted butter, soft light brown sugar, and golden syrup for the flapjack base. Stir until well combined.
  • In a large mixing bowl, combine porridge oats with the melted butter, sugar, and golden syrup mixture. Mix thoroughly until the oats are evenly coated.
  • Press half of the oat mixture into the base of the lined baking tin, ensuring it's compact and even.
  • Gently heat cherry conserve in a saucepan or microwave until it becomes more spreadable if necessary. Spread the cherry conserve over the base layer of the flapjack.
  • Take the remaining flapjack mixture and crumble it over the cherry conserve layer, creating a top layer. Gently press it down so that the jam is completely covered.
  • Prepare the frangipane filling. In a bowl, cream together unsalted butter and caster sugar until light and fluffy. Add an egg, ground almonds, and almond extract. Mix until well combined.
  • Spread the frangipane filling evenly over the surface of the flapjacks.
  • Sprinkle flaked almonds over the top.
  • Return the baking tin to the oven and bake for an additional 40-25 minutes or until the top is golden brown.
  • Once baked, remove the cherry Bakewell flapjacks from the oven and allow them to cool completely in the tin. Set them on a wire rack to allow the air to circulate around the tin.
  • In a small bowl, mix icing sugar with a small amount of water to create a smooth, drizzly consistency.
  • Once the flapjacks are completely cooled, drizzle the top of the flapjacks with the icing sugar mixture.
  • Allow the icing to set and then cut the flapjacks into squares or bars to serve or store.

Recipe Notes

  • Even Ingredient Distribution: Mix oats thoroughly with melted butter, sugar, and golden syrup to coat evenly.
  • Compact the Base: Press first flapjack layer firmly in tin for a solid base. 
  • Complete Cooling: Let flapjacks cool entirely in tin before cutting for clean, defined squares; ensures proper setting.

Nutrition Estimate

Calories: 377kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 13mg | Potassium: 128mg | Fiber: 3g | Sugar: 33g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

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