Bakewell Slices

Soft, sweet, buttery and yummy jammy



Cake tins needed

30 x 23cm (12 x 9in) traybake

For the shortcrust pastry

175g (6oz) plain flour

75g (3oz) butter

For the sponge mixture

100g (4oz) softened butter

100g (4oz) caster sugar 175g (6oz self raising flour

2 tsp baking powder

2 large eggs

2tsp milk

½ tsp almond extract

To finish

4 tbsp raspberry jam

Flaked almonds for sprinkling

To make the pastry, measure the flour into a bowl and rub in the butter with fingertips until the mixture resembles fine breadcrumbs.

Add 2-3 tbsp cold water gradually, mixing to form a soft dough.

Preheat the oven to 180°C.

Roll the dough on lightly floured work surface and use it to line the tin.

Measure all the sponge ingredients into a bowl and beat until well blended.

Spread the pastry with raspberry jam and then top with the sponge mixture.

Sprinkle with the flaked almonds.

Bake in the preheated oven for about 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.

Leave to cool in the tin and then cut into slices.