You can make these higher in protein by replacing the 30g plain flour with 30g protein powder. If you do this, add an extra 3-4 tablespoons of milk to keep the slices soft and cakey rather than dry. Whey or whey-blend protein powders work best, plant-based powders may need a little extra milk. Vanilla protein powder works really well here and pairs nicely with the almond and cherry flavour. If your protein powder is very sweet, you can reduce the granulated sweetener by ½-1 tablespoon, but this is optional.

Unsweetened almond milk keeps the slices lighter, but dairy milk works just as well and gives a slightly richer crumb. The sweetness level is intentional, oats, almonds and cherries dull sweetness once baked. Reducing it too much will make the slices taste flat rather than Bakewell style.

Frozen cherries are ideal and already pitted. Use straight from frozen. Fresh cherries work too, but make sure they’re pitted first.

If you prefer a more subtle Bakewell note, reduce the almond extract to 1 tsp.