Bakewell Slice Recipes

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RASPBERRY BAKEWELL SLICE



Raspberry bakewell slice image

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Number Of Ingredients 12

375g pack sweet shortcrust pastry
5 tbsp thick seedless raspberry jam
100g frozen raspberries, just thawed
25g flaked almonds
4 tbsp apricot jam
200g butter, very soft, plus a little extra for the tin
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract
4 eggs, beaten

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.
  • Bake the pastry for 8-10 mins until it's cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.
  • For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months - overwrap the tin with baking parchment and foil beforehand.
  • To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

Nutrition Facts : Calories 595 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.76 milligram of sodium

BAKEWELL SLICE



Bakewell Slice image

A delectable version of the Bakewell tart baked on a baking sheet that is a favorite with everyone I know.

Provided by cookingismylife

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h5m

Yield 12

Number Of Ingredients 12

1 (14.1 ounce) package pie crust pastry
¾ (10 ounce) jar seedless raspberry jam
¾ cup unsalted butter
¾ cup white sugar
2 tablespoons white sugar
4 eggs
1 ½ tablespoons lemon juice
2 teaspoons almond extract
1 teaspoon lemon zest
2 cups ground almonds
½ cup sliced almonds
confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a 8x12-inch rimmed baking pan with parchment paper.
  • Roll out pastry dough thinly to fit the baking pan and press over the bottom. Cover with parchment paper and fill with dried beans for blind baking.
  • Bake in the preheated oven for 15 minutes. Remove the parchment and beans from the baked pastry and bake until pastry has a golden color, about 5 minutes more. Set aside to cool, about 15 minutes.
  • Spread raspberry jam evenly over the cooled pastry.
  • Combine butter and 3/4 cup plus 2 tablespoons sugar in a large bowl; beat with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, almond extract, and lemon zest and beat until well combined. Fold in ground almonds. Spoon almond filling over the raspberry base and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
  • Bake in the preheated oven until filling is golden on top and feels firm in the middle, 30 to 35 minutes. Cover pastry loosely with aluminum foil if it gets too brown. Remove from oven and allow to cool, about 30 minutes. Dust with confectioners' sugar before cutting into slices.

Nutrition Facts : Calories 534.4 calories, Carbohydrate 46.8 g, Cholesterol 92.5 mg, Fat 35.7 g, Fiber 3.8 g, Protein 9.3 g, SaturatedFat 11.3 g, Sodium 185.5 mg, Sugar 27.4 g

BAKEWELL SLICES



Bakewell Slices image

Mary Berry has the ultimate recipe for bakewell slices. The combination of crunchy biscuit base, sweet jam and rich almond sponge is irresistible.

Provided by Mary Berry

Categories     Afternoon Tea, Snack

Number Of Ingredients 0

Steps:

  • To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons cold water gradually, mixing to form a soft dough. Preheat the oven to 180°C/fan 160°C/gas 4. Roll the dough out on a lightly floured work surface and use it to line a 30x23cm (12x9in) traybake or roasting 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.

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