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Bakewell slice

If you love a Bakewell tart then you're sure to love this simple and delicious Bakewell slice. It's got everything from the crunchy pastry base to the sweet jam and rich almond sponge, so what's not to like? This crowd-pleasing bake is perfect for an after-dinner pudding or as cheeky snack with your favourite afternoon cuppa.

  • 40 minutes prep. time
  • 30–40 minutes cooking time
  • Serves 10–12
  • Cakes, bakes & desserts
Plate of pre-cut Bakewell slices with pot of raspberry jam to dip in
Simple, sweet and delicious Bakewell slices | © National Trust Images/ William Shaw

Ingredients

For the base

  • 200g plain flour
  • 100g baking margarine
  • 30g icing sugar
  • A pinch of salt
  • Water

For the filling

  • 200g raspberry jam

For the sponge

  • 200g baking margarine
  • 200g caster sugar
  • 100g ground almonds
  • 100g self-raising flour
  • 2 eggs
  • 1 tsp almond essence

For the topping

  • 30g flaked almonds

Method

Top tip

Try with whatever preserves, curds or compotes you have in the cupboard for an interesting twist on a classic. If you don’t have a mixer you can just as easily make the pastry and sponge by hand.

Step 1

Preheat your oven to 160°C (140°C fan/ gas mark 3) and line a 20cm x 20cm cake tin with baking parchment or greaseproof paper.

Step 2

For the base

Place all the pastry ingredients into a food processor and mix until it starts to come together.

Step 3

Tip out onto a floured worktop and knead gently to form into a dough.

Step 4

Roll the pastry out and place into the bottom of your lined tray.

Step 5

For the filling

Spread the jam over the pastry base, creating an even layer.

Step 6

For the sponge

Place all the sponge ingredients into your mixer. Turn it on to a medium speed and combine everything until you have a light and fluffy sponge.

Step 7

Pour the sponge mix over the jam filling, ensuring an even covering.

Step 8

For the topping

Evenly sprinkle the flaked almonds over the sponge.

Step 9

Place your tray into the oven and bake for 30–40 minutes until the sponge has set and the top is golden brown.

Step 10

Leave to cool completely before cutting.

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