Bakewell Slice
Serves 1
Directions
- 1Rub plain flour, caster sugar, and cold cubed unsalted butter together with your fingertips until it resembles fine bread crumbs.
- 2Add vanilla extract and squeeze mixture together into a dough ball.
- 3Press dough ball evenly into a greased and parchment-lined 8x8 tin tray.
- 4Prick the base with a fork.
- 5Bake in a preheated oven at 150 degrees for 20 to 25 minutes until the edges are golden.
- 6Let the base cool for 10 minutes.
- 7Beat softened butter and caster sugar together until light and fluffy.
- 8Add eggs one at a time, mixing well between each addition.
- 9Mix in ground almonds, plain flour, almond essence, and vanilla extract until thick.
- 10Spread raspberry jam evenly over the slightly cooled base, leaving a small gap near the edges.
- 11Drop small pieces of the almond frangipane mixture all over the jam layer, then carefully spread evenly without mixing the jam.
- 12Sprinkle with flaked almonds.
- 13Bake at 150 degrees for 30 to 40 minutes, covering with foil if the top browns too quickly.
- 14Leave in the tray to cool for at least 30 minutes before lifting out onto a rack.
- 15Cool completely for at least one hour.
- 16Mix icing sugar with water or lemon juice to make a drizzle and spread over the cooled slice.
- 17Slice into pieces.
Ingredients
- 150 g plain flour
- 50 g caster sugar
- 100 g unsalted butter, cold, cubed
- 1 tsp vanilla extract
- 120 g raspberry jam
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 medium egg
- 100 g ground almonds
- 25 g plain flour
- 1 tsp almond essence
- 1 tsp vanilla extract
- 25 g flaked almonds
- 50 g icing sugar
- 1-2 tsp water (optional)
- 1-2 tsp lemon juice (optional)
Equipment
scales8x8 tin traybaking paperforkovenmixing bowlelectric mixercooling rackknife
Tips
- Do not blind bake the shortbread base.
- If the oven browns the top too quickly, cover it with tin foil.
- You can use either water or lemon juice for the icing.
- Clean the knife in between slicing to get clean cuts.
