Aoife cooks

Raspberry and Almond Bakewell Slices

Preparation time:
45 minutes
Cooking time:
35 minutes
Serves:
12 serves

Fancy a cup of tea? Try the recipe of Raspberry and Almond Bakewell Slices to level up your tea, and enjoy the perfect slice.

  • Ingredients

    For the Shortbread Base:
    • 50g Caster Sugar
    • 100g Unsalted Butter, softened
    • 150g Plain Flour
    • 1tbsp Water
    For the Jam Layer:
    • 200g Raspberry Jam
    For the Frangipane:
    • 125g Unsalted Butter, softened
    • 125g Caster Sugar
    • 2 Eggs
    • 150g Ground Almonds
    • 1tsp Almond Extract
    For the Icing:
    • 50ml Water
    • 1tsp Golden Syrup
    • 1tbsp (15g) Unsalted Butter
    • 300g Icing Sugar
    • Red or Pink gel or liquid food colour
  • Method

    For the Shortbread Base:
    • Preheat the oven to 180C or 160C if using a fan oven. Line a 20 x 20cm square tin with parchment paper, leaving a little paper hanging over the sides.
    • To make the shortbread base, put the butter, sugar, and flour in a food processor and blend until the mix resembles fine breadcrumbs. Add the water, and when the dough just comes together, remove from the processor and work by hand for a minute until a ball forms.
    • Press the base into the prepared tin and place in the freezer for five minutes.
    For the Jam Layer:
    • When the shortbread base is cold, spread the jam on top and set aside.
    For the Frangipane:
    • Cream the butter and sugar together until pale, smooth, and soft. Add the eggs one by one and mix until well incorporated.
    • Add the ground almonds and almond extract and beat together until well combined.
    • Spread the frangipane on top of the jam and smooth the top using a palette knife or the back of a spoon. Bake for 40-45 minutes until the frangipane is puffed and a deep golden brown.
    • Remove the Bakewell from the oven and leave to cool completely in the tin, for at least one hour.
    For the Icing:
    • Put the water, golden syrup, and butter in a small saucepan over a medium heat and bring to a simmer.
    • Meanwhile, sift the icing sugar into a large bowl. When the liquid has reached a simmer and all of the butter has melted, pour onto the icing sugar, whisking well until smooth. Put 3tbsp of the mix into a small bowl and add a drop or two of the food colouring to make a pink icing.
    • Moving quickly, pour the white icing over the top of the Bakewell, smooth the top, then spoon lines of the pink icing on top. Drag a skewer through the lines to feather the icing.
    • Leave to set completely, for at least three hours at room temperature before cutting into slices to serve.

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