Bakewell Slices


  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6.
  2. Line a 20 x 30cm baking tray, with greaseproof paper or a teflon sheet.
  3. To make the pastry, put the butter and flour in a food processor and pulse until it looks like breadcrumbs. Add the beaten egg and the water. Pulse until the mixture forms a ball.  Do not overwork at this point.
  4. Tip onto a floured surface and roll out to 2 mm thick. Line the bottom of the baking tray.
  5. Spread the jam over the pastry.
  6. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat well.
  7. Add the flour, ground almonds and baking powder and fold in gently. Pour the jam over and spread evenly.
  8. Place in the oven for 30-35 minutes. The sponge should spring back when gently touched and the top sould be golden brown.
  9. Once cooled, spread the icing over the top. Sprinkle over with the flaked almonds.



  • 100g butter
  • 1 1/3 mugs/200g self raising flour
  • 1 egg, beaten
  • 2 tablespoons water
  • 3 tablespoons raspberry jam


  • 100g softened butter
  • 2/3 mug/150g castor sugar
  • 3 large eggs
  • 1/2 mug/85g self raising flour
  • 2/3 mug/85g ground almonds
  • 1 teaspoon baking powder

The rest

  • 1 1/2 mugs/300g icing sugar for topping, mixed with 2-3 tablespoons water to make a stiff paste.
  • 2 tablespoons flaked almonds







prep time

30 Minutes

cook time

25 Minutes



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