Recipe | Raspberry Bakewell Slices

Raspberry Bakewell Slices
Raspberry Bakewell Slices

I'm not a massive lover of Bakewell slices to be honest, although I have to admit the homemade version is a lot better than the Mr Kipling version. This is a fail safe Mary Berry recipe, so of course it's super delicious! 

Ingredients - 

375g pack sweet shortcrust pastry
200g raspberry jam
200g butter, very soft, plus a little extra for the tin
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract
4 eggs, beaten

Method - 

1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

2. Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Spread the jam over the pastry.

3. For the sponge, put all the remaining ingredients into a large bowl and beat until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin. Cut into slices and serve. 



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