Gluten Free Bakewell Slices

 

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.

 

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.

 

Gluten Free Bakewell Slices

 

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.

 

Gluten Free Bakewell Slices

 

If you try this recipe, let me know! Tag me on Instagram or Facebook and hashtag it #laurasglutenfreekitchen. I’d love to see! ♥

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Gluten Free Bakewell Slices
 
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat the oven to 180°C/fan 160°C/gas 4.
  3. Press the dough onto a lined 30x23cm (12x9in) traybake or roasting tin.
  4. Spread the raspberry jam over the pastry and set aside.
  5. Add all the sponge ingredients into a bowl and beat until well blended.
  6. Pour the sponge mixture over the jam layer then sprinkle with the flaked almonds.
  7. Bake in the preheated oven for about 25 minutes or until the cake springs back when pressed in the centre with your fingertips.
  8. Leave to cool in the tin and then cut into slices.

 

Gluten Free Bakewell Slices

 

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