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Bakewell Slices

A delightful treat that encapsulates the warmth and nostalgia of home baking, perfect for sharing or enjoying during afternoon tea.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

For the pastry base
  • 175 g plain flour
  • 75 g cold butter, cubed
  • 2-3 tablespoons cold water Add as needed to bring dough together
For the sponge
  • 100 g butter, softened
  • 100 g caster sugar
  • 175 g self-raising flour
  • 1 level teaspoon baking powder
  • 2 large eggs
  • 2 tablespoons milk
  • ½ teaspoon almond extract
For assembly
  • 4 tablespoons blackcurrant jam
  • Flaked almonds, for sprinkling
  • Icing sugar, for dusting

Method
 

Preparation
  1. Preheat your oven to 180°C (160°C fan) and grease and line a 30 × 23cm traybake tin with baking parchment.
  2. Rub the plain flour and cold butter together using your fingertips until it resembles breadcrumbs.
  3. Add enough cold water to bring the dough together, wrap it in cling film, and chill in the fridge for about 15 minutes.
Baking the base
  1. Once chilled, roll out the pastry and press it evenly into the prepared traybake tin.
  2. Prick it lightly with a fork to prevent puffing and bake for 10-12 minutes until lightly golden.
  3. Remove from the oven and allow to cool slightly, then spread the blackcurrant jam evenly over the base.
Making the sponge
  1. In a mixing bowl, beat together the softened butter and caster sugar until pale and fluffy.
  2. Beat in the eggs one at a time, then fold in the self-raising flour, baking powder, milk, and almond extract until smooth.
Final baking
  1. Spoon the sponge mixture over the jam layer and spread gently with a spatula.
  2. Sprinkle generously with flaked almonds and bake for 30-35 minutes until golden brown and firm to the touch.
  3. Allow to cool completely in the tin, then dust lightly with icing sugar and cut into neat rectangles.

Notes

Serve plain, dusted with icing sugar, or with a dollop of fresh cream. Store in an airtight container at room temperature for up to three days or freeze for later enjoyment.