Bakewell slices

Recipe from: 6/1/1999 12:00:00 AM
Ingredients 11
Servings 1
Minutes 25 minutes plus chilling time


Serving Change
  • 1
    quantity of rich shortcrust pastry, chilled (see treacle tart recipe)
  • 190
    raspberry jam
  • 175
  • 175
    castor sugar
  • 3
    large eggs
  • 175
    self-raising flour
  • 175
    ground almonds
  • few drops of almond essence
  • 30
  • 25
    flaked almonds
  • icing sugar, to dust


25 minutes plus chilling time
Grease and flour an 18 x 28 cm rectangular loose-bottomed flan tin. Roll out pastry and use it to line the tin, pressing well into sides. Trim off excess pastry around edges with a sharp knife, then crimp the edges with your thumb and forefinger. Spread the pastry base with the raspberry jam and chill while you make the filling. Cream the butter and sugar until light. Gradually beat in the eggs and fold in the sifted flour and ground almonds. Add the almond essence and milk to make dough with a soft dropping consistency. Spoon the mixture over the jam and spread out evenly with a palette knife. Scatter the flaked almonds over the top and bake in preheated 200 ºC oven for 30 minutes. Dust with icing sugar and slice into bars to serve.

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