Friday, June 10, 2011

Bakewell Slice Recipe

Due to popular demand I am posting the recipe of Bakewell Slice (I think the actual recipe that Steve and Laura used, judging by the sugary crumbs stuck between the pages!) This is an Australian recipe so some converting might be necessary for some readers. Our cup measurements are a teensy bit bigger than the US ones and we use grams and celsius not sticks and farenheit! Please ask if you have any questions.


Bakewell Slice
Base:
1 cup plain flour
90g butter
1 tblspn caster sugar
1 tblspn water

Topping:
185 g butter
3/4 cup caster sugar
3 eggs, lightly beaten
1 cup ground almonds
3/4 cup plain flour
1/2 cup raspberry jam
1/4 cup flaked almonds

Preheat oven to moderately hot (210degC) Brush a 27 x 18 cm tin with oil or melted butter and line base with baking paper.

Place sifted flour, butter and sugar in a food processor, process for 10 seconds using a pulse action, until mixture is fine and crumbly. Add water and process briefly until mixture comes together.

Turn into prepared tin, pressing evenly over base using lightly floured hands. Bake for 5mins, then remove from oven and allow to cool. Reduce oven to moderate (180degC)

To make topping, beat butter and sugar in a small mixing bowl with electric beaters until light and creamy. Add eggs gradually, beating thoroughly after each addition. Transfer to a large mixing bowl; add ground almonds and flour. Using a wooden spoon, stir until just combined.

Spread pastry base with jam. Spread evenly with topping and sprinkle with flaked almonds.
Bake for 20-25 mins or until lightly golden, cool in tin. Cut into fingers when cold.
Store in an airtight container for up to 3 days.
(if not eaten long before!)

From the Family Circle Slice Recipes book.


4 comments:

Jenna @ Newlyweds said...

Oh yum. I made a similar recipe once for a daring baker's challenge, it was called a bakewell tart, but for all intensive purposes it's the same thing, I remember loving the top almondy layer so much. I just may have to make it again. Thanks for sharing your version.

Here's mine if your interested.

http://www.newlyweds-blog.com/2009/06/27/daring-bakers-challenge-bakewell-tart/

carla said...

For Americans reading your blog who are wondering about caster sugar - run granulated sugar in the blender until it's a little coarser than powdered sugar.

This looks like a lovely dessert.

Saw your link on AnnKroeker and can't wait to read more of your posts. We share a lot of interests!

A Joyful Noise said...

Thank you for the recipe - - now I am ready to try this delightful looking bakewell slice!

Andria said...

Oh my, your bakewell slice looks too tempting. Almost swimsuit season too.....