Name: Bakewell slices
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 190.00 ml jam raspberry; 175.00 g butter; 175.00 g castor sugar; 3.00 eggs large; 175.00 g flour self-raising; 175.00 g almonds ground; almond essence; 30.00 ml milk; 25.00 ml almonds flaked; icing sugar to dust

Recipe Disclaimer

Tap for method

Ingredients (10)

quantity of rich shortcrust pastry, chilled (see treacle tart recipe)

190.00 ml	jam — raspberry
175.00 g	butter
175.00 g	castor sugar
3.00	eggs — large
175.00 g	flour — self-raising
175.00 g	almonds — ground
	almond essence
30.00 ml	milk
25.00 ml	almonds — flaked
	icing sugar — to dust

Tap for ingredients

Method:

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.