Bakewell Slices
Bakewell Slices are a British classic. A layer of pastry covered with delicious raspberry jam topped with an almond flavoured sponge. Such a tasty treat.
Ingredients
For the shortcrust pastry
- 175 g plain flour
- 75 g butter
- 3 - 5 tbsp cold water
For the sponge
- 100 g margarine softened
- 100 g caster sugar
- 155 g self raising flour
- 25 g ground almonds
- 1 tsp baking powder
- 2 large eggs
- 2 tbsp milk
- ½ tsp almond extract
To finish
- 150 g raspberry jam
- 2 tbsp flaked almonds
Instructions
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Preheat the oven to 160°C (fan assisted, 180°C non fan)
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Make the pastry by adding the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
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Add enough water to form a soft dough. Add it gradually because you might not need to add it all
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Lightly flour your surface and roll your pastry out so it is large enough to line the bottom of a 20 x 26 cm tin. You can always patch up the pastry
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Measure all of the sponge ingredients into a bowl and beat until all of the ingredients are combined
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Spread the pastry with the raspberry jam leaving a small gap around the outside
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Dot the sponge mix on top of the jam and spread out making sure you completely cover the jam
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Sprinkle with the flaked almonds and bake in the oven for 20 - 25 minutes or until the cake has shrunk from the sides of the tin and springs back when you press the centre with your finger
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Leave to cool in the tin and then turn out and cut into slices
Recipe Notes
Keep in an airtight container for 3 - 4 days.
Nutritional information is given as a guide only and my vary.