BAKEWELL SLICE RECIPES

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RASPBERRY BAKEWELL SLICE RECIPE - BBC GOOD FOOD



Raspberry bakewell slice recipe - BBC Good Food image

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 12

375g pack sweet shortcrust pastry
5 tbsp thick seedless raspberry jam
100g frozen raspberries, just thawed
25g flaked almonds
4 tbsp apricot jam
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

Steps:

  • 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. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) 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 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.

Nutrition Facts : Calories 595 calories, FatContent 38 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.76 milligram of sodium

BAKEWELL TART RECIPE - BBC GOOD FOOD



Bakewell tart recipe - BBC Good Food image

Who doesn’t love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8

Number Of Ingredients 14

250g plain flour , plus extra for rolling out
¼ tsp fine sea salt
2 tbsp icing sugar
140g cold butter , cubed
2 egg yolks , beaten
cream or custard , to serve (optional)
100g salted butter , softened
100g caster sugar
50g ground almonds
1 tsp almond extract
2 medium eggs , beaten
3 tbsp raspberry jam
50g flaked almonds
80g icing sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. To make the pastry, put the flour in a food processor along with the salt and icing sugar. Blitz to combine. Add the butter and pulse in short bursts until it's the texture of fine breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to combine. Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins.
  • Roll the pastry out on a lightly floured surface to around 25cm, and to the thickness of a £1 coin. Line a 20cm fluted tart tin with the pastry, leaving the pastry to overhang. Add a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down (use dried rice or lentils if you don’t have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated knife.
  • For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. Leave to cool in the tin (or eat warm at this stage and leave out step 4).
  • Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice and serve with cream or custard, if you like.

Nutrition Facts : Calories 572 calories, FatContent 35 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.77 milligram of sodium

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