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Cherry & Raspberry Bakewell Cake

by Pamela Higgins
on 3rd July 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Inspired by a favourite, cherry bakewell, this layered flapjack slice includes raspberries for a sweeter twist in this delicious gooey treat – perfect served with a mid morning or afternoon cup of tea.


Cherry & Raspberry Bakewell Cake

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Ingredients

  • For the base
  • 50g coconut oil, melted
  • 80ml maple syrup
  • 140g porridge oats
  • 100g ground almonds
  • 1/2 tsp almond extract
  • For the cherry & raspberry jam
  • 150g cherries
  • 50g raspberries
  • 2 tbsp maple syrup
  • 3 tbsp chia seeds
  • For the topping
  • 3 tbsp coconut oil, melted
  • 60ml maple syrup
  • 75g ground almonds
  • 75g flaked almonds
Prep Time
Serves
8

Instructions

  1. Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake tin. First make the base: Place the ingredients into your Ninja Kitchen Nutri Ninja blender and pulse quite a few times to form a sticky flapjack mixture. Press into the bottom of the tin, packing in tightly

  2. Make the jam: Place the cherries, raspberries and maple syrup in a pan, heat up and simmer for 10 minutes until softened. Remove from the heat, mash up and stir in the chia seeds. Set aside for another 10 minutes to create a jam then spread over the base

  3. Make the topping: Mix together the ingredient then scatter over the jam to cover and press down. Bake for 20-25 minutes until golden and firmed up

  4. Leave to cool then remove from the tin, slice and serve

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins