Bakewell Slices
Bakewell slices with layers of buttery pastry, sweet raspberry jam and almond sponge, creating a classic teatime treat that looks golden, nostalgic and inviting.
Equipment
- Baking tin
Ingredients
Pastry ingredients
- 175 g plain flour
- 75 g butter
- 2-3 tbsp cold water
Sponge ingredients
- 100 g margarine
- 100 g caster sugar
- 175 g self-raising flour
- 1 tsp baking powder
- 2 eggs, lightly beaten
- 2 tbsp milk
- ½ tbsp almond extract
- seedless jam
- flaked almonds for sprinkling
Instructions
To make the pastry
- Add the flour and butter into the bowl and rub with your fingertips until the mixture resembles fine breadcrumbs.
- Gradually add 2-3 tbsp. cold water, mixing to form a soft dough.
- Preheat the oven to 180ºc/Gas 4. Roll the dough out on a lightly floured work surface and use to line a tin.
To make the sponge
- Add all the sponge ingredients into a bowl and beat until mixed. Set aside.
- Spread the jam generously over the pastry. Top with the sponge mixture. Sprinkle with almond flakes.
- Place in the oven for about 25mins or until springs back when pressed gently in the centre.
- Leave to cool in the tin, remove and cut into squares and enjoy with a cuppa tea.