Bakewell Slice
The traditional Bakewell Tart gets a Primrose Bakery makeover, in this slice version, filled with the distinctive tastes of jam and almonds. The bake is made with real raspberries and is finished with a generous glaze topping.
From the book
Primrose Bakery Everyday
Build your baking repertoire with over 100 fool-proof recipes
Inventive bakes for every season
Ideas for everyday baking and special occasions
Introduction
The famous English tart, with its distinctive jam filling and almond taste, originated from Derbyshire in the 1800s and seemed a natural to turn into a slice. This would best be made in the late spring/early summer when the first British raspberries come into season. However, you can also use defrosted frozen raspberries.
Ingredients
| For the raspberry base: | |
| 300g | plain flour |
| 90g | soft light brown sugar |
| 65g | ground almonds |
| 188g | unsalted butter, softened |
| 150g | raspberry jam |
| 200g | fresh or frozen raspberries, defrosted if frozen |
| For the frangipane filling: | |
| 125g | unsalted butter |
| 125g | golden caster sugar |
| 1 | large egg |
| 150g | ground almonds |
| 1/2 tsp | almond extract |
| a handful of flaked almonds, for sprinkling on top | |
| For the glaze: | |
| 60g | icing sugar |
| 1 tbsp | water |
Essential kit
You will need: a 33 × 23cm baking tray.
Method
Preheat the oven to 180°C/160°C (fan)/ 350°F/gas mark 4. Lightly grease a 33 × 23cm baking tray and line with parchment paper.
Put the flour, sugar and ground almonds into a bowl and stir to combine. Add the softened butter and, using an electric hand mixer, beat until well combined and the mixture has a crumb-like consistency.
Press this mixture evenly into the base of the baking tray and bake on the middle rack of the oven for 10–15 minutes, or until golden brown on top and firm to the touch.
Remove from the oven (leave the oven on) and allow to cool for 10–15 minutes before spreading with the raspberry jam and scattering the fresh raspberries over the top. Set aside while you prepare the frangipane filling.
In a bowl, cream the butter and sugar together until light and fluffy, using an electric hand mixer. Add the egg and mix until just combined. Add the ground almonds and almond extract and beat again.
Carefully spread this mixture evenly over the raspberry base and sprinkle some flaked almonds over the top.
Return the tray to the oven and bake for 35–40 minutes, or until an inserted skewer comes out clean. If the top starts to brown too quickly, cover with a piece of kitchen foil until the slice is cooked through.
Leave to cool slightly while you prepare the glaze.
Mix the icing sugar and water together in a bowl, using an electric hand mixer or a wooden spoon, until you have a smooth glaze with a coating consistency.
Once the slice is almost cool, drizzle the glaze in diagonals across the whole slice. Allow it to set and then cut as desired to serve. Keep any uneaten slice in an airtight container at room temperature for 3–4 days.
