Bakewell Slice

Serves 4

Time 1 hour 30 minutes

Ingredients

Base

150g plain flour

30g icing sugar

100g cold unsalted butter, cubed

1 egg yolk

1–2 tsp cold water

Filling

150g raspberry jam

125g unsalted butter, softened

125g caster sugar

2 eggs

125g almond meal

25g plain flour

½ tsp almond extract

Topping

60g flaked almonds

Icing Drizzle

80g icing sugar

1–2 tsp lemon juice or water

Method

Preheat the oven to 180°C (fan) and line a 20cm × 20cm baking tin with baking paper.

To make the base, combine the flour and icing sugar in a bowl. Rub in the cubed butter with your fingertips until it resembles breadcrumbs. Add the egg yolk and just enough cold water to bring the dough together. Press evenly into the prepared tin, prick with a fork and bake for 15 minutes until lightly golden. Set aside to cool slightly.

In a bowl, beat the butter and caster sugar together until pale and creamy. Add the eggs one at a time, beating well after each. Fold in the almond meal, flour and almond extract until smooth. 

Spread the raspberry jam evenly over the warm pastry base. Spread filling over the jam layer.

Sprinkle flaked almonds over the top and bake for 25–30 minutes, or until golden and set in the centre.

Cool completely in the tin.

To make the icing, sift the icing sugar into a bowl and stir in the lemon juice or water a little at a time until you have a thick but pourable consistency.

Drizzle the icing over the top of the cooled slice in thin zig-zag lines. Leave to set before cutting into squares or bars.