Raspberry bakewell slice tray bake
A light almond cake batter, sweet raspberry jam, fresh raspberries, sweetened shortcrust pastry and a few flaked almonds and I give you one serious delicious, buttery raspberry bakewell slice tray bake with sweet, fruity hits.
cakes and bakes
cake, raspberry, raspberry bakewell, tray bake
12 inch x 8 inch x 2 inch baking tin
Wire cooling rack
For the pastry
cold slightly salted butter
For the raspberry layer
seedless raspberry jam
For the sponge
For the glaze:
seedless raspberry jam
To make the pastry
Preheat the oven to 200C (180C fan-assisted, 400F).
Cube the butter and either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined.
Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together.
Knead the pastry a couple of times so it comes together in a smooth ball, put in the fridge to chill for 15 minutes.
Roll out on a lightly floured board to create a rectangle a couple of inches wider and longer than the base of the tin.
Lightly grease and flour the tin, then line with the pastry so it comes up the sides a bit.
Prick all over with a fork.
Cover with greaseproof and baking beans.
Bake blind for 10 minutes (this stage is what helps ensure the pastry is cooked and not soggy at the end) until just slightly taking on colour.
Remove the paper and beans and trim off the spare with a sharp knife while it's still hot, leave to cool for 10 minutes
To make the raspberry layer
Spread the raspberry jam on top of the pastry up to the edges.
Dot the raspberries on top, so they are fairly evenly spaced.
To make the sponge
Reduce the oven temperature to 180C (160C fan-assisted, 350F).
In a large bowl, beat the sugar and butter together until fluffy.
Beat in the eggs and vanilla.
Fold in the flour and ground almonds until combined into a thick batter.
Spoon carefully on top of the raspberry layer and flatten off
Top with the flaked almonds, scattered evenly
Bake in the middle of the oven for 1 hour, or until it's firm in the middle.
Cool in the tin on a wire rack
When completely cool and still in the tin, use a very sharp knife to slice the tray bake carefully into 16 equal pieces.
Finally, mix together the jam and boiling water in a small dish and brush all over the top of the cake. Allow to sink in for a few minutes, then serve.
Store any remaining slices in a sealed container in a cool place. They should keep for 3-5 days.
Raspberry bakewell slice tray bake https://www.amummytoo.co.uk/raspberry-bakewell-slice-recipe/