Bakewell Slice

September 20, 2010 0 Comments

Bakewell Slice
Recipe Type: Dessert
Author: This is a Neven Maguire recipe
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 10
This is a lovely dessert and you can use whatever fruits are in season, raspberries, blackberries, blueberries etc. It’s lovely cold and will hold well in the fridge for a few days.
  • 300g short crust pastry
  • 50g butter at room temperature
  • 50g golden caster sugar
  • 1 egg
  • 125g ground almonds
  • Few drops vanilla essence
  • 250g raspberries
  • 50g flaked almonds
  • 1 tablespoon of icing sugar
  • Whipped cream to serve
  1. Preheat the oven to 200c. Roll out the pastry into 2 x 27.5 x 7.5cm (11 x 3inch) rectangles on a lightly floured surface.
  2. Place on a non-stick baking tray and prick with a fork. Bake for five minutes until set but not coloured.
  3. Beat the butter and sugar together with an electric beater until light and fluffy. Stirr in the egg, ground almond and vanilla to make a stiff paste. Spread the paste over the pastry base leaving a border of the almond mixture around the edge.
  4. Press the raspberries into the paste, scatter over the flaked almonds and dust with the sifted icing sugar.
  5. Bake for 20 to 25mins until puffed up and lightly golden.
  6. Leave on the baking sheet for a few minutes to cool then carefully lift onto a wire rack to cool.
  7. To serve, cut into slices and serve with cream.