www.odlums.ie /recipes/almond-bakewell-slices/

What you need:

Pastry

  • 175g/6oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 75g/3oz Butter or Margarine
  • Cold Water

 

Topping

  • 75g/3oz Odlums Strong or Cream Plain Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Caster Sugar
  • 100g Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall۪s Almond Extract/Essence
  • 2 tablespoons Fruitfield Raspberry Jam
  • Shamrock Flaked Almonds to decorate

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7"/ 28x 18cm Swiss Roll tin.
  2. Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
  3. Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.

 

To make topping

  1. Melt the butter/margarine in a pan over a low heat.
  2. Remove from the heat and add the sugar, ground almonds and flour.
  3. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  4. Remove pastry from the fridge; spread the jam over the top of the pastry base.
  5. Pour the topping over the jam.
  6. Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
  7. When cool, cut into slices.

 

Almond Bakewell Slices

Category

Afternoon Tea

Cook Time

35-40 mins

What you need:

Pastry

  • 175g/6oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 75g/3oz Butter or Margarine
  • Cold Water

 

Topping

  • 75g/3oz Odlums Strong or Cream Plain Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Caster Sugar
  • 100g Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall۪s Almond Extract/Essence
  • 2 tablespoons Fruitfield Raspberry Jam
  • Shamrock Flaked Almonds to decorate

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7"/ 28x 18cm Swiss Roll tin.
  2. Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
  3. Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.

 

To make topping

  1. Melt the butter/margarine in a pan over a low heat.
  2. Remove from the heat and add the sugar, ground almonds and flour.
  3. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  4. Remove pastry from the fridge; spread the jam over the top of the pastry base.
  5. Pour the topping over the jam.
  6. Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
  7. When cool, cut into slices.

 

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