• Bakewell Slice

    Bakewell Slice


    For the base

    30g caster sugar

    60g butter – soft

    90g plain flour

    For the filling 3 tablespoons raspberry jam


    For the top

    150g soft butter

    150g caster sugar

    2 beaten eggs

    35g plain flour

    175g ground almonds

    35g flaked almonds – to sprinkle on the top


    A baking tin 15 x 20cm (suitable for a tray bake), greased and lined with baking parchment.

    Oven preheated to 160C


    1. Cream the softened butter and sugar together until well mixed and then add the flour. Bring all the ingredients together until you have a soft dough
    2. Line the bottom of the baking tin with an even layer of the shortbread base.
    3. Bake for about 15 minutes until golden brown.
    4. Allow to cool slightly before moving onto the next stage.
    5. Whilst the base is baking, prepare the top.
    6. Cream the butter and sugar together with a wooden spoon until pale and light.
    7. Gradually add the beaten egg, mixing well between each addition making sure all the egg is incorporated.
    8. Gently fold in the flour and ground almonds.
    9. Spread the jam evenly over the cooled shortbread base.
    10. Spoon the topping over the jam and then, using a palette knife, smooth the top getting it as even as possible.
    11. Sprinkle over the flaked almonds.
    12. Bake for about 40 minutes or until golden brown and a skewer inserted into the centre comes out clean.
    13. Allow to cool on a wire rack.