Gluten-free Cherry Bakewell Yogurt

This recipe combines the incredible flavours of a classic cherry Bakewell with the exquisite taste and texture of goats’ milk yogurt. The cherry on the icing on the cake is it’s gluten-free.


60g goats’ butter, melted

1 tbsp sugar

½ tsp almond essence (optional) 

150g ground almonds



To serve: 

450g goats’ milk yogurt

50g flaked almonds (optional) 

300g cherry conserve (click here for BBC Good Food's recipe) 


Add the melted butter, almond essence and sugar to the ground almonds. Stir well, until the ground almonds are coated evenly.   

Preheat the oven to 180°C. Spread the ground almonds over a baking tray and place in the oven for 5 minutes.

Remove from the oven and stir the mixture. Place in the oven for 3 minutes and repeat until the mixture is golden brown.

Remove from the oven and set aside to cool.

To Serve: 

Place the roasted ground almonds in the bottom of a glass or bowl. 

Then, add a layer of cherry jam. 

Top with goats’ milk yogurt and garnish with flaked almonds.  

Gluten-free Cherry Bakewell Yogurt!