When I worked 12 hour overnight shifts, among my most popular colleagues were those who, apparently casually, knocked up a tub full of cakes to be shared round when everyone was at a low ebb in the early hours.
I wasn’t one of them … I was perennially grumpy through tiredness (that’s my excuse) and far better known for my bad language than I was for my culinary creations. But should you ever need to curry favour with colleagues, or you’re asked to supply something for the school fete, this is a handy recipe to have up your sleeve. Or you could risk unpopularity and eat it all yourself.
A fresh and fruity take on an old family favourite, this tray bake is good cut into fingers and eaten with a cuppa, or with a dollop of cream for dessert. I love the contrast of the tart raspberries against the sweet filling. Vary it by swapping the raspberries for blackberries and blackberry jam, or try pitted, halved cherries with cherry jam.
Raspberry Bakewell Slice
About 350g shortcrust pastry
3 tbsp raspberry jam
125g caster sugar
125g softened butter
1 egg, lightly beaten with a few drops of almond essence
25g plain flour
1/2 level tspn baking powder
125g ground almonds
A heaped double handful of fresh raspberries
Make the pastry, form into a flattened ball, wrap and chill for 15-20 minutes. Pre-heat the oven to 200C/400F/Gas Mark 6 and put in a baking sheet to heat up.
Line a shallow tin, the sort used for tray bakes or Swiss rolls, with silicone or baking paper. Roll out the pastry to approximately 5mm thick and place in the tin. Spread with a thin layer of raspberry jam. Chill again while you prepare the topping.
Put the flour, ground almonds and baking powder in a bowl and give them a stir. In another bowl, beat the caster sugar with the butter until pale and creamy. Add the whisked egg a little at a time. Fold in the dry ingredients with a metal spoon.
Trim the edges of the pastry and blob the frangipane on top of the jam, smoothing it across as evenly as possible.
Scatter with the fresh raspberries, place on the pre-heated baking sheet and cook for 25-30 minutes, until the pastry is golden and the frangipane risen and browned. Allow to cool before removing from the tin and cutting into fingers.
This looks lovely…I’ve been picking blackberries every day this week, so I think I’ll give it a try!
Thank you, Cindy, hope you enjoy it. I’ve got a pot of blackberry and apple jelly bubbling away! It’s been a good year for brambles. Lx
So THIS is why we went blackberrying this morning! Too late for raspberries here, but blackberries will be fine, I think.
Serendipity-doo-dah! Do please let me know how it turns out. 🙂
4.35. It’s in the oven now. Just saying ……
Should be out by now then (5.17). How does it look? 🙂 So pleased you’ve made it!
It’s looking and smelling great. I took a photo but can’t work out how to post it. This is for the benefit of the family, arriving later this evening for the weekend. Gotta serve country foraging to city slickers! X
Oh, good, I’m so pleased it worked out. Hope the family enjoy it … send me a pic on FB? Have a good weekend. x
Failing so far. My tablet’s not letting me post on your page. But we have now demolished this Bakewell, as everyone came back for seconds.
That’s all that matters! Delighted the family enjoyed it, thanks for reporting back. Lx
Mmm raspberries and frangipane, my favourites
Thank you, such a good combo. I can vouch for this as it was so enormous we are now eating it for the third night running … with no complaints. 🙂
I’m in love! All those pretty berries~ Yum 🙂
Thanks! Simple but good, I reckon. xx
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Look at that photo – even before I go through the recipe I knew it was fabulous xx
Bless you, Lynn, thank you. x
Gosh don’t thank me! Fully deserved and always welcome xx
*humble bow* 🙂