Raspberry bakewell slice - Master recipes
Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press...
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Ingredients
- 375g pack sweet shortcrust pastry -
- 5 tbsp thick seedless raspberry jam -
- 100g frozen raspberries, just thawed -
- 25g flaked almonds -
- 4 tbsp apricot jam -
- 200g butter, very soft, plus a little extra for the tin -
- 200g golden caster sugar -
- 100g ground almonds -
- 100g self-raising flour -
- 1 tsp baking powder -
- ½ tsp almond extract -
- 4 eggs, beaten -
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