Bakewell slices

These crumbly bakewell slices are layered of sponge and shortbread full of sweet raspberry jam – a classic bake reinvented.

Chris Alack

MAKES 1 TRAY FOR SLICING (ABOUT 12 BARS)

FOR THE SHORTBREAD BASE

130g unsalted butter, diced
60g golden caster sugar
110g plain flour
75g ground almonds

FOR THE SPONGE TOPPING

90g raspberry jam
80g unsalted butter, diced
110g golden caster sugar
3 medium eggs
1/2 tsp almond extract
75g plain flour
75g ground almonds
1 tsp baking powder, sifted
40g flaked almonds
icing sugar for dusting

1. Preheat the oven to 160C/140Cfan/gas 3 and select a 23cm square baking tin about 4cm deep. Place the shortbread ingredients in a food processor and whiz to form crumbs, then keep the motor running until the mixture comes together into a ball. Press the dough (it will be soft and sticky) into the base of your tin, laying a sheet of clingfilm over the top and smoothing it with your fingers. Remove the clingfilm then prick the base all over with a fork and bake for 25-30 minutes until just beginning to colour. Leave to cool for 10-15 minutes. 

2. Turn up the oven to 190C/170Cfan/gas 5. Work the jam with a spoon in a bowl until smooth then spread it over the shortbread in a thin layer. 

3. Place the butter and sugar for the sponge in a food processor and cream together, then briefly whiz in the eggs and almond extract, followed by the flour, ground almonds and baking powder. 

4. Smooth the mixture on top of the jam, scatter with flaked almonds and bake for 25-30 minutes until the sponge has set and the top is golden. Run a knife around the edge and leave to cool. Cut into bars and dust with icing sugar before serving.

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.