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Bakewell Slice
A baking tin 15 x 20cm (suitable for a tray bake), greased and lined with baking parchment.
Oven preheated to 160C
Ingredients
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
Method
- 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
- Line the bottom of the baking tin with an even layer of the shortbread base.
- Bake for about 15 minutes until golden brown.
- Allow to cool slightly before moving onto the next stage.
- Whilst the base is baking, prepare the top.
- Cream the butter and sugar together with a wooden spoon until pale and light.
- Gradually add the beaten egg, mixing well between each addition, making sure all the egg is incorporated.
- Gently fold in the flour and ground almonds.
- Spread the jam evenly over the cooled shortbread base.
- Spoon the topping over the jam and then, using a palette knife, smooth the top getting it as even as possible.
- Sprinkle over the flaked almonds.
- Bake for about 40 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool on a wire rack.
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