Go Back
Print
Recipe Image
Smaller
Normal
Larger
Bakewell Slices
Print Recipe
Pin Recipe
Cook Time
25
minutes
mins
Course
Cake
Servings
6
people
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 all generously all 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 in the centre.
Leave to cool in the tin, remove and cut into squares and enjoy with a cuppa tea.