Cake number 4 for EHH’s birthday. This is one of my favourite recipes, although a bit of a faff to make! It’s originally from GoodFood magazine a couple of years ago and I’ve made it several times. It can be eaten warm, with custard or cream, as a dessert, or it’s just as great cold – ideally with a cup of tea!
The original recipe suggested using Guernsey butter (which, as a Guernsey Girl, I’d highly recommend!) but I’ve not managed to find any available around here, so I use Kerrygold – an Irish butter, which is lovely and soft at room temperature.
The GF recipe suggests using defrosted frozen raspberries – I usually just use fresh. I also added in the step of glazing the pastry with egg/egg white and re-baking – something suggested by Mary Berry to ensure a lovely crispy pastry layer.
Not a very good picture as I finally finished cooking this one late at night and it was still cooling - so I couldn't take it out of the tin! EHH whipped it off to work early in the morning before I was up - so no chance to take a photo of what the slices look like!
Raspberry Bakewell Slice
- 375g pack sweet shortcrust pastry
- 1 egg / egg white
- 5 tbsp thick seedless raspberry jam
- 100g raspberries,
- 25g flaked almonds
- 4 tbsp apricot jam
For the sponge
- 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
- 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.
- Brush with the egg / egg white and bake for another 5 minutes.
- Cool for a few mins and turn down the oven to 180C/160C fan/gas 4.
- Spread the raspberry jam over the pastry 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 (I find it takes much longer – usually about an hour) 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.