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Almond Bakewell Slices

Wed, 15 May 2019

Almond Bakewell Slices

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.

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