Wed, 10 August 2016
Catherine Leyden was in the kitchen with her recipe for bakewell slices.
Ingredients:
Pastry
175g/6oz Odlums Cream Plain Flour
Pinch of Salt
75g/3oz Butter/Margarine
Cold Water
Topping
75g/3oz Odlums Cream Plain Flour
125g/4oz Butter/Margarine
125g/4oz Caster Sugar
100g packet Shamrock Ground Almonds
2 Eggs
2 teaspoons Goodall's Almond Extract/Essence
2 tablespoons Fruitfield Raspberry Jam
Shamrock Flaked Almonds to decorate
Method:
1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7"/ 28x 18cm Swiss Roll tin.
2. Sieve the flour and salt into a bowl. Rub in the margarine and add sufficient water to make a soft dough.
3. Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
To make topping
1. Melt the margarine in a pan over a low heat.
2. Remove from the heat and add the sugar, ground almonds and strong flour.
3. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
4. Remove pastry from the fridge; spread the jam over the top of the pastry base.
5. Pour the topping over the jam.
6. Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
7. When cool, cut into slices.
