Raspberry and Almond Bakewell Slices

An absolute British classic...it is a must in every afternoon tea party!

Level: Easy

Serves: 16

Prep: 45 min

Cook: 30 minutes

Ingredients:

Dough:

100g cold butter 200g flour

1 heaped tbsp sugar

¼ tsp salt

2 eggs

1 tbsp cold water

Filling:

150g butter (soften)

100g sugar

3 eggs

150g ground almonds

1 tsp almond extract

8 tbsp raspberry jam

20g flaked almonds

Preparation:

Line with baking paper a 20cm x 27 cm baking pan.

Mix together the flour, sugar and the salt. Cut the butter into 1 cm cubes and incorporate it into the flout with a pastry cutter until it resembles fine crumbs. Add the eggs and the water and form a dough. Roll it out on a floured surface, place your baking pan over the dough and cut around it. Now you have a perfect size base. Put the cut-out dough into the lined pan and prick the dough with a fork. Cover it with cling film and place it into the fridge for 30 minutes.

Preheat the oven on 180C and put a flat tray on the bottom shelf.

For the filling, beat the butter and the sugar until light and fluffy. Add the eggs one by one, mixing between each. Incorporate the almond extract and the ground almonds into the butter mixture and mix until fully combined.

Spread the raspberry jam onto the chilled dough, then pour the butter almond mixture over the jam and sprinkle some flaked almonds on the top (not too much because it will be more difficult to slice).

Bake on the baking tray for 30 minutes.

Let it cool completely, sift powder sugar on top, cut into slices and enjoy!