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 Shamrock Golden Caster Sugar
  • 100g pack Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall's 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.
  4. Make the topping by melting the butter/margarine in a pan over a low heat.
  5. Remove from the heat and add the sugar, ground almonds and flour.
  6. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  7. Remove pastry from the fridge, spread the jam over the top of the pastry base.
  8. Pour the topping over the jam.
  9. Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
  10. When cool, cut into slices.
almond bakewell 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 Shamrock Golden Caster Sugar
  • 100g pack Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall's 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.
  4. Make the topping by melting the butter/margarine in a pan over a low heat.
  5. Remove from the heat and add the sugar, ground almonds and flour.
  6. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  7. Remove pastry from the fridge, spread the jam over the top of the pastry base.
  8. Pour the topping over the jam.
  9. Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
  10. When cool, cut into slices.
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox