Bakewell slice

Having received a subscription of BBC Good Food as a housewarming present, the cover recipe of this months issue has been taunting me since it arrived so I thought I would have a go making it.







Bakewell Slice
Pastry
225g of Plain Flour
110g of Butter
25g caster sugar
2 egg yolks
pinch of salt
few Tbsp of water.

5 Tbsp of Raspberry Jam
100g frozen raspberries
25g Flaked almonds

Sponge
200g Butter
200g Caster sugar
100g Ground almonds
100g SR Flour
1 tsp Baking powder
1/2 tsp Almond extract
4 Eggs, beaten

Method
Pastry
Mix flour, salt and sugar together, rub in butter until mixture resembles bread crumbs
Add the yolks and a couple of tbsp of water and bring the ingredients together with a knife until a soft but not sticky dough is formed. Add more water if needed.
Wrap tightly and rest for half n hour or so in the fridge.
Roll out and place in a lined traybake tin.
bake in the oven at 200 degrees Celsius for 8-10 mins until very slightly coloured.

Dot the jam over the pastry, the heat of the cooked pastry should soften and spread the jam, and scatter raspberries over randomly

Sponge
Add all the ingredients to a bowl  and mix well with an electric hand whisk
Spoon over the raspberries and smooth out.

Pastry before oven

Raspberries and jam

Just before the oven

Scatter over flaked almonds and bake in the oven at 180 degrees Celsius for 30 - 40 minutes.


Verdict: Sweet, soft almond sponge with sour raspberries, delicious with a cup of tea or reheat gently in an oven and serve with custard.