why make this recipe
Mary Berry’s Bakewell Slices are a delightful treat that combines the sweetness of raspberry jam with the richness of almond-flavored sponge. These slices are perfect for afternoon tea or as a sweet snack any time of day. They are simple to make and taste amazing, making them a favorite for any baking enthusiast. Plus, they look beautiful when served, which adds to their charm.
how to make Mary Berry’s Bakewell Slices
Ingredients:
- 175g (6oz) plain flour
- 75g (3oz) butter
- 100g (4oz) butter, softened
- 100g (4oz) caster sugar
- 175g (6oz) self-raising flour
- 1 level tsp baking powder
- 2 large eggs
- 2 tbsp milk
- 1/2 tsp almond extract
- About 4 tbsp raspberry jam
- Flaked almonds, for sprinkling
Directions:
- Make the Shortcrust Pastry: In a mixing bowl, rub the butter into the plain flour until the mixture resembles breadcrumbs. Press it into the base of the prepared traybake tin and smooth it out evenly. Prick the base with a fork and chill in the fridge for 30 minutes.
- Preheat the Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
- Bake the Pastry: Bake the chilled pastry in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
- Prepare the Sponge Mixture: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Gradually add the eggs, mixing well after each addition. Sift in the self-raising flour and baking powder, then fold in gently. Add the milk and almond extract, mixing until just combined.
- Assemble the Bakewell Slices: Spread the raspberry jam evenly over the baked pastry base. Pour the sponge mixture on top and spread it out evenly. Sprinkle flaked almonds over the top.
- Bake the Slices: Return to the oven and bake for 25-30 minutes, or until the sponge is golden and a skewer inserted into the center comes out clean.
- Cool and Slice: Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Once cool, cut into slices and serve.
how to serve Mary Berry’s Bakewell Slices
Serve your Bakewell Slices with a cup of tea or coffee for a lovely afternoon snack. They can also be enjoyed on their own or topped with a dusting of icing sugar for a decorative touch.
how to store Mary Berry’s Bakewell Slices
Store the Bakewell Slices in an airtight container at room temperature for up to four days. If you want to keep them longer, you can freeze them. Just wrap them well and they can last for up to three months in the freezer.
tips to make Mary Berry’s Bakewell Slices
- Ensure the butter is at room temperature before creaming with sugar for a lighter sponge.
- Use good quality raspberry jam for the best flavor.
- Allow the slices to cool completely before cutting to get neat pieces.
- Feel free to add more flaked almonds on top for extra crunch.
variation (if any)
You can try using different flavors of jam, such as apricot or strawberry, for a unique twist on this classic recipe. Additionally, you can replace some of the butter with ground almonds for a richer almond flavor.
FAQs
1. Can I use store-bought pastry instead of making my own?
Yes, you can use store-bought pastry for convenience. Just roll it out and place it in the tin.
2. How do I know when the Bakewell Slices are done?
The slices are done when the top is golden brown and a skewer comes out clean when inserted into the center.
3. Can I make these slices in advance?
Yes, you can make them a day ahead and store them in an airtight container. They are delicious and can be enjoyed the next day!
