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    Bakewell Slice - The Happy Foodie

    Uploaded by

    Kyle Alistair
    This recipe is for a Bakewell slice, a version of the traditional Bakewell tart made into a slice. It has a base of flour, sugar, almonds and butter baked until golden brown. This base is topped with raspberry jam and fresh raspberries. A frangipane filling of butter, sugar, egg, almonds and almond extract is spread over the fruit layer. The slice is baked until set, then glazed with icing sugar and water before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bakewell Slice - The Happy Foodie

    Uploaded by

    Kyle Alistair
    29 views3 pages
    This recipe is for a Bakewell slice, a version of the traditional Bakewell tart made into a slice. It has a base of flour, sugar, almonds and butter baked until golden brown. This base is topped with raspberry jam and fresh raspberries. A frangipane filling of butter, sugar, egg, almonds and almond extract is spread over the fruit layer. The slice is baked until set, then glazed with icing sugar and water before serving.

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    Bakewell Slice - The Happy Foodie

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    This recipe is for a Bakewell slice, a version of the traditional Bakewell tart made into a slice. It has a base of flour, sugar, almonds and butter baked until golden brown. This base is topped with raspberry jam and fresh raspberries. A frangipane filling of butter, sugar, egg, almonds and almond extract is spread over the fruit layer. The slice is baked until set, then glazed with icing sugar and water before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    29 views3 pages

    Bakewell Slice - The Happy Foodie

    Uploaded by

    Kyle Alistair
    This recipe is for a Bakewell slice, a version of the traditional Bakewell tart made into a slice. It has a base of flour, sugar, almonds and butter baked until golden brown. This base is topped with raspberry jam and fresh raspberries. A frangipane filling of butter, sugar, egg, almonds and almond extract is spread over the fruit layer. The slice is baked until set, then glazed with icing sugar and water before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Bakewell Slice - The Happy Foodie 04/08/2017, 08*26

    Bakewell Slice
    The traditional Bakewell Tart gets a Primrose Bakery makeover, in this slice version, filled
    with the distinctive tastes of jam and almonds. The bake is made with real raspberries and
    is finished with a generous glaze topping.

    From the book


    Primrose Bakery Everyday

    By
    Martha Swift

    Buy on
    Amazon (http://www.amazon.co.uk/Primrose-Bakery-Everyday-Martha-Swift-
    x/dp/0224100769/?tag=prh10143-21)

    Introduction
    The famous English tart, with its distinctive jam filling and almond taste, originated from
    Derbyshire in the 1800s and seemed a natural to turn into a slice. This would best be
    made in the late spring/early summer when the first British raspberries come into season.
    However, you can also use defrosted frozen raspberries.

    Serves 15
    Cook time: 45 min

    Ingredients
    https://thehappyfoodie.co.uk/recipes/bakewell-slice Page 1 of 3
    Bakewell Slice - The Happy Foodie 04/08/2017, 08*26

    Ingredients
    For the raspberry base:

    300g plain flour

    90g soft light brown sugar

    65g ground almonds

    188g unsalted butter, softened

    150g raspberry jam

    200g fresh or frozen raspberries, defrosted if frozen

    For the frangipane filling:

    125g unsalted butter

    125g golden caster sugar

    1 large egg

    150g ground almonds

    1/2 tsp almond extract

    a handful of flaked almonds, for sprinkling on top

    For the glaze:

    60g icing sugar

    1 tbsp water

    Essential kit
    You will need a a 33 × 23cm baking tray.

    Instructions
    https://thehappyfoodie.co.uk/recipes/bakewell-slice Page 2 of 3
    Bakewell Slice - The Happy Foodie 04/08/2017, 08*26

    Instructions
    Preheat the oven to 180°C/160°C (fan)/ 350°F/gas mark 4. Lightly grease a 33 ×
    23cm baking tray and line with parchment paper.

    Put the flour, sugar and ground almonds into a bowl and stir to combine. Add the
    softened butter and, using an electric hand mixer, beat until well combined and the
    mixture has a crumb-like consistency.

    Press this mixture evenly into the base of the baking tray and bake on the middle rack of
    the oven for 10–15 minutes, or until golden brown on top and firm to the touch.

    Remove from the oven (leave the oven on) and allow to cool for 10–15 minutes
    before spreading with the raspberry jam and scattering the fresh raspberries over the top.
    Set aside while you prepare the frangipane filling.

    In a bowl, cream the butter and sugar together until light and fluffy, using an electric
    hand mixer. Add the egg and mix until just combined. Add the ground almonds and almond
    extract and beat again.

    Carefully spread this mixture evenly over the raspberry base and sprinkle some
    flaked almonds over the top.

    Return the tray to the oven and bake for 35–40 minutes, or until an inserted
    skewer comes out clean. If the top starts to brown too quickly, cover with a piece of
    kitchen foil until the slice is cooked through.

    Leave to cool slightly while you prepare the glaze.

    Mix the icing sugar and water together in a bowl, using an electric hand mixer or a
    wooden spoon, until you have a smooth glaze with a coating consistency.

    Once the slice is almost cool, drizzle the glaze in diagonals across the whole slice. Allow
    it to set and then cut as desired to serve. Keep any uneaten slice in an airtight container
    at room temperature for 3–4 days.

    https://thehappyfoodie.co.uk/recipes/bakewell-slice Page 3 of 3

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