Bakewell slices - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bakewell slices By You Magazine - July 14, 2019 These crumbly bakewell slices are layered of sponge and shortbread full of sweet raspberry jam – a classic bake reinvented. Chris Alack MAKES 1 TRAY FOR SLICING (ABOUT 12 BARS) FOR THE SHORTBREAD BASE 130g unsalted butter, diced 60g golden caster sugar 110g plain flour 75g ground almonds FOR THE SPONGE TOPPING 90g raspberry jam 80g unsalted butter, diced 110g golden caster sugar 3 medium eggs 1/2 tsp almond extract 75g plain flour 75g ground almonds 1 tsp baking powder, sifted 40g flaked almonds icing sugar for dusting 1. Preheat the oven to 160C/140Cfan/gas 3 and select a 23cm square baking tin about 4cm deep. Place the shortbread ingredients in a food processor and whiz to form crumbs, then keep the motor running until the mixture comes together into a ball. Press the dough (it will be soft and sticky) into the base of your tin, laying a sheet of clingfilm over the top and smoothing it with your fingers. Remove the clingfilm then prick the base all over with a fork and bake for 25-30 minutes until just beginning to colour. Leave to cool for 10-15 minutes. 2. Turn up the oven to 190C/170Cfan/gas 5. Work the jam with a spoon in a bowl until smooth then spread it over the shortbread in a thin layer. 3. Place the butter and sugar for the sponge in a food processor and cream together, then briefly whiz in the eggs and almond extract, followed by the flour, ground almonds and baking powder. 4. Smooth the mixture on top of the jam, scatter with flaked almonds and bake for 25-30 minutes until the sponge has set and the top is golden. Run a knife around the edge and leave to cool. Cut into bars and dust with icing sugar before serving. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved