Well, I'm sorry for not updating for a while, but I've been unwell (and busy with schoolwork!) so it's meant that up until recently I haven't been able to do much cooking.
Anyway, to get back into the swing of things, I've started with something simple and delicious - a take on a well known classic. By baking a traybake instead of the actual tart, you end up with the same flavours, but in a quicker and easier way. For (other) Bakewell tart lovers, this will be a perfect afternoon snack, a bakewell tart with a Mary Berry twist!
Bakewell Tart Traybake
Makes 21 squares
Ingredients -
- 4 Tbsp Raspberry Jam
- Flaked Almonds, for sprinkling
- 175g Plain Flour
- 85g Hard Butter, dices
For the sponge
- 115g Butter, softened
- 115g Caster Sugar
- 175g Self-Raising Flour
- 1 Tsp Baking Powder
- 2 Large Eggs
- 1/2 Tsp Almond Essence
1. Preheat the oven to 180 Degrees Centigrade/Fan 160 Degrees Fahrenheit/Gas Mark 4
2. To make the pastry, measure the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Bind to a dough with two or three tablespoons of cold water. Roll out on a lightly floured surface and line the tin; spread with the jam.
3. To make the sponge, measure all the ingredients into a large bowl and beat well for 2 minutes or until well blended. Transfer to tin, level the surface and sprinkle with almonds.
4. Bake for 25 minutes or until the cake has shrunk away from the sides of the tin when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into squares. Lift out using a palette knife.
Please Enjoy!!!!
2. To make the pastry, measure the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Bind to a dough with two or three tablespoons of cold water. Roll out on a lightly floured surface and line the tin; spread with the jam.
3. To make the sponge, measure all the ingredients into a large bowl and beat well for 2 minutes or until well blended. Transfer to tin, level the surface and sprinkle with almonds.
4. Bake for 25 minutes or until the cake has shrunk away from the sides of the tin when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into squares. Lift out using a palette knife.
Please Enjoy!!!!
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