Welcome to the weekend everyone, and what a bright and sunny (but freezing) Saturday it is! I feel like I’m making some great progress now with the Baking Bible challenge, but still an awfully long way to go. Let’s not think about that. Instead, let’s talk Bakewell slices!
These did come out very well, no soggy bottoms on the pastry, all uniform in colour and size (after cutting). The jam stayed as a nice definite layer, so be generous with the jam, you don’t want it to disappear into the sponge. However, the pastry was a bit of a pain, and I actually had to press it out into the tin instead of rolling it out as suggested, nevermind, it still worked! Apologies of the lack of pictures this time, I think I must have been having a bit of a stress when I made these. A nice drizzle of white icing would have looked nice but I decided to keep them plain and as Mary described. I must say, I was proud of how they turned out, why not try them too?
For the pastry:
- 175 g plain flour
- 75 g butter
- 2-3 tbsp cold water
For the sponge:
- 100 g butter, softened
- 100 g caster sugar
- 175 g self-raising flour
- 1 tsp baking powder
- 2 large eggs
- 2-3 tbsp milk
- 1/2 tsp almond extract
- about 4-8 tbsp raspberry jam (be generous, you don’t want it to disappear!)
- Flaked almonds, for sprinkling
- Start with the pastry; add the flour into the bowl and rub in the butter with your fingers until the mix resembles fine breadcrumbs. Add the water gradually to form a soft dough.
- Roll out the dough onto a floured surface and use it to a line a 12 x 9 in traybake tin. Preheat the oven to 180C/fan 160C/gas mark 4.
- Add the sponge ingredients to a clean bowl and beat until well blended. Spread the pastry with the raspberry jam, then top with the sponge mix. Finally, sprinkle with the flaked almonds.
- Bake in the oven for 25-30 mins or until it has shrunk from the sides of the tin. Leave to cool in the tin, then cut into slices – I got 13 slices out of this!