My Gluten Free Bakewell Slices are a tasty, easy to make traditional teatime treat. If you love raspberry and almonds, and sweet, tender cake on a simple pastry base, you will love my Gluten Free Bakewell Slices.
Some say Bakewell Tart was originally a cake-like pudding. Others maintain it is and always has been a tart a layer of pastry topped with jam and fruit and then further topped with a sponge cake mixture made using almond flour. And then there are those who believe Bakewell Tarts should be topped with icing and a maraschino cherry after they are baked.
My Gluten Free Bakewell Slices are lovely served just as they are for tea or a snack, or turn them into a dessert by serving them with a good dollop of custard.
- FOR THE PASTRY
- 200g/2cups Gluten free plain flour
- 100g/1 cup butter
- Cold water
- FOR THE SPONGE LAYER
- 100g/1/2 cup spreadable butter
- 100g /1/2 cup caster sugar
- 175g/3/4 cup Gluten free plain flour
- 2tsp baking powder
- 2 eggs
- ½ tsp almond extract
- 4 tbsp raspberry jam
- Flaked Almonds
- To make the pastry, add flour to a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2–3 tablespoons cold water gradually, mixing to form a soft dough. You can do this step using a stand mixer with a paddle attachment.
- Preheat the oven to 180°C/fan 160°C/gas 4.
- Press the dough onto a lined 30x23cm (12x9in) traybake or roasting tin.
- Spread the raspberry jam over the pastry and set aside.
- Add all the sponge ingredients into a bowl and beat until well blended.
- Pour the sponge mixture over the jam layer then sprinkle with the flaked almonds.
- Bake in the preheated oven for about 25 minutes or until the cake springs back when pressed in the centre with your fingertips.
- Leave to cool in the tin and then cut into slices.