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.
Recipe by at https://laurasglutenfreekitchen.com/2019/03/gluten-free-bakewell-slices/