Bakewell Slice - The Happy Foodie
Bakewell Slice - The Happy Foodie
Bakewell Slice - The Happy Foodie
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.
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
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Bakewell Slice - The Happy Foodie 04/08/2017, 08*26
Ingredients
For the raspberry base:
1 large egg
1 tbsp water
Essential kit
You will need a a 33 × 23cm baking tray.
Instructions
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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.
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.
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