This week's Friday recipe is a beautiful Bakewell Slice by Neven Maguire, a perfect treat for visitors this Christmas who will be delighted to get a break from mince pies and Christmas cake!
300g (11oz) ready-made shortcrust pastry, thawed if frozen
A little plain flour
50g (2oz) butter, at room temperature
50g (2oz) golden caster sugar
1 egg
125g (4óoz) ground almonds
Few drops vanilla extract
250g (9oz) raspberries
50g (2oz) flaked almonds
1 tablespoon sifted icing sugar
Whipped cream, to serve
Method
Preheat oven to 200°C/400°F/Gas 6. Roll out the pastry into 2 x 27.5 x 7.5cm (11 x 3 inch) rectangles on a lightly-floured board. Place on non-stick baking sheets and prick all over with a fork. Bake for five minutes, until set but not coloured. Meanwhile, using an electric mixer, beat the butter and sugar together in a bowl until pale and fluffy. Stir in the egg, ground almonds and vanilla extract to make a stiff paste. Spread the almond paste on top of the pastry, leaving a border around the edges. Gently press the raspberries into the paste, scatter over the flaked almonds and sift over the icing sugar. Bake for 20–25 minutes, until puffed up and lightly golden. Leave on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool.
Cut into slices and arrange on plates to serve.
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Bakewell Slice
Serves 8
Ingredients
300g (11oz) ready-made shortcrust pastry, thawed if frozen
A little plain flour
50g (2oz) butter, at room temperature
50g (2oz) golden caster sugar
1 egg
125g (4óoz) ground almonds
Few drops vanilla extract
250g (9oz) raspberries
50g (2oz) flaked almonds
1 tablespoon sifted icing sugar
Whipped cream, to serve
Method
Preheat oven to 200°C/400°F/Gas 6. Roll out the pastry into 2 x 27.5 x 7.5cm (11 x 3 inch) rectangles on a lightly-floured board. Place on non-stick baking sheets and prick all over with a fork. Bake for five minutes, until set but not coloured. Meanwhile, using an electric mixer, beat the butter and sugar together in a bowl until pale and fluffy. Stir in the egg, ground almonds and vanilla extract to make a stiff paste. Spread the almond paste on top of the pastry, leaving a border around the edges. Gently press the raspberries into the paste, scatter over the flaked almonds and sift over the icing sugar. Bake for 20–25 minutes, until puffed up and lightly golden. Leave on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool.
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