Almond Bakewell Slice
Tue, 18 June 2024
Ingredients:
Pastry
175g/6oz Cream Plain Flour
Pinch of Salt
75g/3oz Butter or Margarine
Cold Water
Topping
75g/3oz Strong or Cream Plain Flour
125g/4oz Butter or Margarine
125g/4oz Golden Caster Sugar
100g pack Ground Almonds
2 Eggs
2 teaspoons Almond Extract/Essence
2 tablespoons Raspberry Jam
Flaked Almonds, to decorate
Method:
• Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7"/ 28x 18cm Swiss Roll tin.
• Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
• Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
• Make the topping by melting the butter/margarine in a pan over a low heat.
• Remove from the heat and add the sugar, ground almonds and flour.
• Mix well, then beat in the eggs and almond essence. Leave to cool a little.
• Remove pastry from the fridge, spread the jam over the top of the pastry base.
• Pour the topping over the jam.
• Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
• When cool, cut into slices.
