Raspberry Bakewell slice

Name: Raspberry Bakewell slice
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 375 grams pack sweet shortcrust pastry; 5 Tbsps thick seedless raspberry jam; 100 grams frozen raspberries, just thawed; 25 grams flaked almonds; 4 Tbsps apricot jam; 200 grams butter, very soft, plus a little extra for the tin; 200 grams golden caster sugar; 100 grams ground almonds; 100 grams self-raising flour; 1 teaspoon baking powder; 1 teaspoons almond extract; 4 eggs, beaten

Raspberry Bakewell slice might be From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you have almonds, self-raising flour, baking powder, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Raspberry Bakewell cake, Bakewell Tart with Raspberry Preserves, and James Martin’s double raspberry Bakewell tart.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment.

Ingredients you will need

Base

Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

Ingredients you will need

Roll

Bake the pastry for 8-10 mins until its cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas

Equipment you will use

Oven

Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.

Ingredients you will need

Raspberry Jam

Raspberries

Spread

For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months overwrap the tin with baking parchment and foil beforehand.

Ingredients you will need

Raspberries

Almonds

Equipment you will use

Oven

Whisk

Bowl

Aluminum Foil

To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

Ingredients you will need

Apricot Jam