10 January 2010

Bakewell Slice Recipe

  • 1 cup plain flour
  • 90 g butter
  • 1 tbsp caster sugar
  • 1 tbsp water
  • 1/2 cup raspberry jelly
  • 1/4 cup almonds, flaked
  • 185 g butter, extra
  • 3/4 cup caster sugar, extra
  • 3 eggs, lightly beaten
  • 1 cup ground almonds
  • 3/4 cup plain flour, extra
  1. Preheat oven to 210C. Brush a shallow cake tin with oil. Cover base with paper, extending over two sides, grease paper.
  2. Place sifted flour, butter and sugar into a food processor and blend for 10 seconds until mixture is fine and crumbly. Add water, process 5 seconds until mixture is smooth.
  3. Turn mixture into tin, press evenly over base using lightly floured hands. Bake for 5 minutes and allow to cool.
  4. Using electric beaters, beat extra butter and sugar in large mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add almonds and extra flour. Using a wooden spoon, stir until just combined.
  5. Spread pastry base evenly with jam. Spread evenly with topping, sprinkle with flaked almonds. Bake for 30 minutes or until lightly golden, cool in tin. Cut into fingers when cold. Read More >>

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