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.
Preheat the oven to 160°C (fan assisted, 180°C non fan)
Make the pastry by adding the flour into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
Add enough water to form a soft dough. Add it gradually because you might not need to add it all
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
Spread the pastry with the raspberry jam leaving a small gap around the outside
Dot the sponge mix on top of the jam and spread out making sure you completely cover the jam
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
Keep in an airtight container for 3 - 4 days.
Nutritional information is given as a guide only and my vary.
Bakewell Slices https://www.curlyscooking.co.uk/bakewell-slices/