Bakewell Slice
A lovely classic tray bake combining almond, raspberry and shortbread
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