The Bakewell Slice is traditionally a tart but here I’ve made it as a traybake. In Denmark we have a version which doesn’t contain ground almond. I much prefer this classic British version of the Bakewell Slice. The combination of tart raspberry jam, shortbread base and almond top works a treat.
I have mentioned previously that I have an affinity for almonds, so here’s another delish recipe packed full of them: Almond St Clements Cake.
This recipe yields 8 large or 16 medium slices
Ingredients:
- 120g unsalted butter cubed
- 120g plain flour
- 60g semolina
- 60g caster sugar plus extra for sprinkling
- 150g softened salted butter
- 150g caster sugar
- 3 medium egg lightly beaten
- 150g ground almond
- 150g raspberry jam
- 30g flaked almonds
Method:
Turn your oven on 180C.
Firstly make the shortbread dough.
In your electric mixer put the first 4 items and mix them well with the paddle attachment.
Line the 20x34cm baking tray with greaseproof paper and press the dough in to the baking tray and the level it out either with a rolling pen or a spoon. Bake for 15 mins until the it starts to turn golden. Remove from oven and leave to cool. Then turn the temperature down to 165C.
To make the frangipane you need to cream the butter and sugar together for a good 2 mins to make sure they are well combined. Then gradually beat in the eggs and ground almonds.
Now spread the raspberry jam over the shortbread base and pour the frangipane mix on top of the jam, then sprinkle with the flaked almonds.
Now bake it for 25 mins, making sure to turn the tray half way through to get an even bake. When the time is up, to make sure that it is fully baked, you can gently press the surface if it springs back your bakewell slab is baked. Take it out of the oven and leave to cool completely.
Enjoy!
Bakewell Slice
Ingredients
- 120 g Unsalted Butter Cubed
- 120 g Plain Flour
- 60 g Semolina
- 60 g Caster Sugar Plus extra for sprinkling
- 150 g Salted Butter Softened
- 150 g Caster Sugar
- 3 Medium Eggs Lightly Beaten
- 150 g Ground Almond
- 150 g Raspberry Jam
- 30 g Flaked Almonds
Instructions
Shortbread
- Preheat the oven at 180C fan
- Line a 20cmx34cm baking tray with greaseproof paper
- Add cubed unsalted butter, plain flour, semolina and 60g caster sugar to your mixing bowl fitted with a paddle attachment. Mix them well.
- Transfer the dough to the prepared tray, spreading out either a spoon or rolling pin making sure its level.
- Bake for 15 mins
- Once baked, remove it from the oven and leave to cool on a wire rack
- Turn the oven down to 165C fan in preparation for later
Frangipane
- Cream the salted butter and caster sugar well. It should go pale and fluffy.
- Little by little add the lightly beaten eggs and ground almond, so it goes egg, almond, egg, almond until it's all well combined
Bakewell Building
- Add the raspberry jam on top of the baked shortbread making sure to cover it all
- Add the frangipane mixture on top of the jam
- Sprinkle the flaked almonds on top of the frangipane
- Bake for 25 minutes, turn the tray half way through the bake to get an even colour and bake. The Bakewell traybake is fully baked if when you press down gently on the frangipane, it springs back up
- Once baked leave out to cool completely on a wire rack
- Cut into 16 slice or if you fancy big servings make that 8 slices