Bakewell Slices Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the pastry..
200g plain flour
200g cold unsalted butter, cubed
2-3 tbsp cold water
For the filling....
150g Seedless Raspberry Jam
100g Caster sugar
2 Eggs beaten
1 tsp Almond extract
100g Ground almonds
25g Plain flour
For the topping.....
2 tbsp flaked almonds
2-3 tsp water or lemon juice
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Directions: |
Directions:To make the pastry.....
In a large bowl add the 200g flour and 100g of the butter.
Rub together until it resembles bread crumbs.
Add the 2-3 tablespoons of water to bring the pastry together.
Wrap in cling film and leave it in the fridge for 20 minutes.
Set the oven to 180 fan
Grease and line a rectangular baking tin.
Roll the pastry to fit the base of the baking tin, making sure it reaches the corners. Prick the surface with a fork all over, then place in the oven for 12-15 minutes or until lightly golden.
Allow to cool before next stage.
Spread the raspberry jam over the base.
In a mixing bowl cream together the rest of the butter and caster sugar until light and fluffy.
Beat in the eggs and the almond extract.
Fold in the ground almonds and a little flour until it's combined. The batter should be thick and creamy, perfect for spreading over the jam base.
Carefully spoon the frangipane mix over the jam, smoothing gently so as to keep the jam layer intact.
Sprinkle over the flaked almonds and place in the oven for 25-30 minutes
Leave to completely cool in the tin.
You could then mix icing sugar with a little water or lemon juice to drizzle over if you want to make it look nice. |
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