Raspberry Bakewell Slice

When we first tore this recipe from GoodFood Magazine and tried it, we drew a star on the top of the page and added four exclamation points — seriously!!!! We realize this is our third recipe for a Bakewell sweet (see here and here), however, this rendition is so delightfully different, sporting a sponge rather then a frangipane layer, that we felt you simply had to have another. One GoodFood commenter noted that the slice is “best when fresh out of the oven and warm with cream* but also lovely cold with a cuppa.” Either way, we think you’ll be exclaiming its wonders too!

*The British will often drizzle a trickle of ‘pouring cream’ over sweets if they are serving them for ‘pudding’ — which translates to heavy cream (not whipped) and dessert this side of the pond.

pastry dough, homemade or store-bought
5 tbs. thick raspberry jam
4 oz. raspberries (1 cup)
1 oz. sliced almonds (1/4 cup)
4 tbs. apricot jam

For the sponge:

7 oz. butter, very soft (14 tbs.)
7 oz. golden caster sugar (1 cup)
4 oz. ground almonds (1 cup)
4 oz. self-rising flour (3/4 cup plus 3 tbs.)
1 tsp. baking powder
1/2 tsp. almond extract
4 eggs

Heat the oven to 400°F. Line the base of a buttered 8 x 12-inch baking dish with parchment paper. Roll out the pastry dough and place in the dish, trimming so that it lays on the base (not going up the sides). Prick all over with a fork and chill for 20 minutes. Bake for 8-10 minutes, or until cooked but not colored. Cool for a few minutes and turn the oven down to 350°F. Spread the raspberry jam over the pastry and scatter the raspberries.

For the sponge, place all ingredients in a mixer bowl and mix until very soft and well blended. Spread over the raspberries, smoothing evenly. Scatter over the sliced almonds and bake for 35-40 minutes or until golden and firm. Cool completely in the baking dish.

Melt the apricot jam with 1 tbs. of water and brush over the top. Cut into slices and serve.