Bakewell Slice

Makes 12 175g plain flour 125g butter 25g caster sugar 1 egg yolk About 1 tbsp water Filling 115g unsalted butter 115g caster sugar 115g ground almonds 3 eggs, beaten ½ tsp almond extract 4 tbsp raspberry jam 2 tbsp flaked almonds

Original recipe from The Big Book of Baking here For the pastry, soft the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar then mix the egg yolks with the water and stir in to make firm dough, adding a little more water if necessary. Wrap in clingfilm and chill in the refrigerator for about 15minutes until firm enough to roll out. Preheat the oven to 200 oC. Roll out the dough and use to line a 23cm/9in square tart tin or shallow cake tin. Prick the base and chill for 15 minutes. Meanwhile, cream together the butter and sugar until pale and fluffy, then beat in the ground almonds, eggs and almond extract. Spread the jam over the pastry base, then top with the almond mixture, spreading evenly. Sprinkle with the flaked almonds. Bake in the preheated oven for 10 minutes, then reduce the heat to 180oC and bake for a further 25-30 minutes, or until the filling is golden brown and firm to the touch. Leave to cool in the tin, then cut into bars.