Raspberry Bakewell Slices
Serves: 10
Preparation: 45 minutes
Cooking Time: 35 minutes
Ingredients
- 375g pack sweet shortcrust pastry
- 5 tbsp thick seedless raspberry jam
- 100g frozen raspberries, just thawed
- 25g flaked almonds
- 4 tbsp apricot jamFor the Sponge:
- 200g butter, very soft, plus a little extra for the tin
- 200g golden caster sugar
- 100g ground almonds
- 100g self-raising flour
- 1 tsp baking powder
- ½ tsp almond extract
- 4 Free range eggs, beaten
Method
- Heat oven to 200˚C/180˚C fan/gas 6.
- Line the base and sides of a buttered tray bake tin, about 18-20cm x 30cm, with baking parchment.
- 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.
- Bake the pastry for 8-10 mins until it’s cooked but not too coloured.
- Cool for a few mins and turn down the oven to 180˚C/160˚C fan/gas 4.
- Dot the raspberry jam over the pastry (there’s no need to spread) and scatter over the raspberries.
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.
- 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.