Almond flavoured sponge cake with a pastry base, raspberry jam filling and topped with a drizzle of icing – a classic!
Day 8 now I believe! Day 8 of UK lockdown. Despite the fact that I’m 27 weeks pregnant, I think I am going to come out of isolation at least 4 stone heavier. After making my Rasberry and Almond Muffins that I shared with you (virtually of course) the other day, it got me realising that I’ve never shared these classic Bakewell Slices! I just can’t believe that’s never happened before. My apologies.
They are my husbands favourite but I just seem to never make them for him, ever. I’m always too busy getting him to taste-test new recipes instead! I suppose you can’t have it all ways round, and I don’t want to be accused of causing anyone to have diabetes.
But, what happens in quarantine stays in quarantine… (disclaimer – this is so not true, but makes me feel better), and so 2 lots of cakes this week it is!
By the way, if you choose to have a go at these, you could add some flaked almonds to the top for more flavour, or for that extra crunch. I personally prefer it with only icing, but the choice is yours!
Here’s how I made my Bakewell Slices
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- 8oz Plain Flour
- 4oz Stork
- Small Amount of Water
- Rasberry Jam (or a strawberry if you’d prefer)
- 6oz Caster Sugar
- 6oz Stork
- 3 Eggs
- 6 oz Self Raising Flour
- 1-2 Tsps Almond Extract
- 2 heaped tbsps Icing Sugar
- Small amount of Water
What you’ll need to make these Bakewell Slices
9x9in Cake Tin
Wire Cooling Rack
To prepare, grease and line a 9×9 inch square baking tin and preheat the oven to 180 degrees.
- Firstly, place the Stork and flour in a mixing bowl and rub together with your fingers until fine crumbs are formed.
- Secondly, add small amounts of water, around 1 Tbsp at a time to bind the mixture, whilst pressing it into a dough with your hands.
- Add some flour to the work surface and knead the dough until it’s completely combined and ready to be rolled out.
- Roll the pastry out very thin, no more than 5mm thickness, and roll it up in the rolling pin to allow you to lift it easily.
- Roll the pastry over the top of the greased baking tin, and press it down until the base is completely covered. Use a knife to cut away the excess from around the edges.
- Next, smother the pastry with a coating of jam.
- Firstly, add the caster sugar and stork to a mixer and mix until light and fluffy.
- Secondly, add the eggs and mix until combined.
- add the self raising flour with the almond extract and mix until combined. Taste the mixture after the first spoonful of almond extract, you can add more to make it stronger if you’d prefer.
- Place the cake mixture on top of the jam and pastry and level out with a spatula, spoon or pallet knife.
- Bake in the centre of the oven for approximately 30 minutes, or until risen and golden, and the centre is springy to the touch.
- Once it’s ready, remove from the oven and turn onto a wire cooling rack. Leave to cool completely before cutting.
- Once completely cooled, place the icing sugar in a bowl and add tiny drops of water at a time, mixing until a paste is formed. It should be only just thin enough to drizzle, but no thinner than that. If you add too much water you can always add some more icing sugar until you get the consistency that you’d like.
- Drizzle the icing diagonally, both ways across the cake, and leave to set before cutting.
- Once the icing has set after 5-10 minutes or so, you can cut the cakes into slices of whatever size you’d prefer.
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Something you might like
If you like this recipe, you may also like my Raspberry and Almond Scones. Click here to see the recipe.