Bakewell Slice

Growing up in Chicago, my kitchen was always the heart of our home. I remember the aroma of freshly baked goods wafting through the air, a scent that could only be matched by my babcia’s apple cake. But today, I’m not here to talk about apple cake; I’m here to share a delightful treat that has become a family favorite: the Bakewell Slice. This recipe is a nod to my Polish-American roots, blending the comforting flavors of almond and raspberry in a way that feels both nostalgic and new. It’s a dish that brings my family together around the kitchen table, each slice a testament to the love and laughter shared in our home.

Why You’ll Love This Bakewell Slice Recipe

This Bakewell Slice is the perfect balance of sweet and nutty, with a buttery shortcrust base, a layer of raspberry jam, and a topping of almond frangipane. It’s a treat that’s both simple and sophisticated, making it ideal for any occasion. Whether you’re looking for a dessert to impress guests or a sweet snack to enjoy with your afternoon tea, this recipe has you covered. Plus, it’s easy to make and can be adapted to suit various dietary needs, such as gluten-free or vegan, with a few simple swaps.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/2 cup raspberry jam
• 1 cup almond flour
• 1/2 cup caster sugar
• 2 large eggs
• 1/2 teaspoon almond extract
• 1/4 cup sliced almonds
• Optional: 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
2. Make the shortcrust base: In a large bowl, combine the all-purpose flour and granulated sugar. Add the cubed butter and rub it into the flour mixture until it resembles breadcrumbs. Press this mixture evenly into the prepared baking pan and bake for 10-15 minutes until lightly golden.
3. Add the raspberry layer: Spread the raspberry jam evenly over the partially baked shortcrust base.
4. Prepare the frangipane topping: In another bowl, mix the almond flour, caster sugar, eggs, and almond extract until smooth. Pour this mixture over the raspberry layer and spread it evenly.
5. Add the finishing touches: Sprinkle the sliced almonds over the top of the frangipane layer.
6. Bake: Return the pan to the oven and bake for an additional 20-25 minutes, or until the frangipane is set and golden brown.
7. Cool and serve: Allow the Bakewell Slice to cool in the pan before slicing into squares. Serve with a dusting of powdered sugar if desired.

Expert Tips for Success

For the perfect Bakewell Slice, ensure your butter is chilled before making the shortcrust base, as this will help achieve a flaky texture. When spreading the raspberry jam, be gentle to avoid tearing the base. If you’re using a different type of jam, make sure it’s not too runny, or it might seep through the layers. Lastly, keep an eye on the frangipane as it bakes; it should be golden and firm to the touch when done.

COOKING TOOLS

When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for slicing through the buttery crust with ease. For mixing the frangipane, the Silicone Utensils Set – 12 pcs is perfect, as it helps to fold the ingredients gently without overmixing. These tools make prep faster and cleaner, ensuring a smooth baking experience every time.

Variations and Substitutions

If you’re looking to shake things up, try using apricot or blackberry jam instead of raspberry. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Vegans can replace the butter with a plant-based alternative and use flax eggs instead of regular eggs. You can also add a hint of citrus by including the zest of a lemon in the frangipane mixture for an extra zing.

Serving Suggestions

The Bakewell Slice pairs beautifully with a cup of Earl Grey tea or a frothy cappuccino. For a more indulgent treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also lovely as part of a dessert platter alongside fresh berries and a selection of cheeses.

FAQs

Can I make this recipe ahead of time?

Absolutely! The Bakewell Slice can be made a day in advance and stored in an airtight container. It keeps well for up to three days, making it a convenient option for entertaining.

What if I don’t have almond flour?

If almond flour is unavailable, you can grind whole almonds in a food processor until fine. Just be careful not to over-process, or you’ll end up with almond butter!

How do I prevent the crust from getting soggy?

To avoid a soggy crust, ensure the shortcrust base is baked until lightly golden before adding the jam layer. This will create a barrier that prevents the moisture from seeping through.

Final Thoughts

Creating this Bakewell Slice has become a cherished tradition in my family, one that I hope you’ll enjoy as much as we do. It’s a recipe that brings warmth and joy to our home, and I can’t wait for it to do the same for yours. Remember, cooking is about sharing love and laughter, so gather your loved ones and enjoy every delicious bite!

Dynamic Related Recipe Section

I hope you loved making this Bakewell Slice—it’s sweet, nutty, and just the kind of treat that makes teatime feel special. If you’re looking for more delightful desserts, why not try my Lemon Drizzle Cake, Chocolate Chip Cookies, or Raspberry Cheesecake Bars? Each one is a delicious adventure waiting to happen. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!