If you're looking for a midweek pick-me-up then how about an almond bakewell slice with your morning coffee? Sounds good, doesn't it?
Ingredients Pastry: 175g/6oz Odlums Cream Plain Flour Pinch of Salt 75g/3oz Butter or Margarine Cold Water
Topping: 75g/3oz Odlums Strong or Cream Plain Flour 125g/4oz Butter or Margarine 125g/4oz Shamrock Golden Caster Sugar 100g pack Shamrock Ground Almonds 2 Eggs 2 teaspoons Goodall's Almond Extract/Essence 2 tablespoons Fruitfield Raspberry Jam Shamrock 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.