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Bakewell Slice

Bakewell Slice - bakewell slice

I first encountered the Bakewell slice during a quaint trip to a local bakery in England. From that moment, I was sold. The combination of a buttery pastry base, a soft almond sponge, and a fruity jam topping created my very own slice of paradise. This timeless British treat has captured hearts and taste buds for centuries.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Snack
Cuisine: British
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pastry Base
  • 7 tablespoons chilled unsalted butter, cut into cubes
  • 2 tablespoons ice-cold water use as needed, may require slightly more or less
  • 2 tablespoons powdered sugar icing sugar
  • 1½ cups plain all-purpose flour
For the Sponge Layer
  • 2 large eggs
  • ¾ cup finely ground almonds almond flour
  • 1 teaspoon baking powder
  • 8 tablespoons unsalted butter, softened at room temperature
  • ½ cup superfine sugar caster sugar
  • ½ cup sifted plain flour
  • ¼ teaspoon pure almond extract optional, for added flavor
  • 1 teaspoon vanilla extract
For the Topping
  • 1 tablespoon orange zest freshly grated
  • ½ cup raspberry preserves or jam
  • 2 tablespoons lightly toasted sliced almonds

Method
 

  1. Let’s roll up those sleeves! Here’s how you can make this slice of joy step by step.
Step 1: Prepare the Pastry Base
  1. Preheat your oven to 350°F (175°C). Line a baking dish (approximately 9x9 inches) with parchment paper, allowing some overhang for easy removal.
  2. In a large mixing bowl, combine the all-purpose flour and powdered sugar.
  3. Add your chilled butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.
  4. Slowly add the ice-cold water. Mix until the dough forms. Avoid over-kneading to keep the pastry light.
  5. Press the dough firmly into the base of your lined baking dish. Fork-prick the surface to prevent bubbling.
  6. Pop it in the preheated oven for about 15 minutes, just until it begins to lightly brown.
Step 2: Create the Sponge Layer
  1. While the pastry is baking, prepare the sponge. In another bowl, beat the softened butter and sugar until pale and fluffy.
  2. Add in the eggs one at a time, mixing well after each addition. This ensures a smooth and airy mixture.
  3. Gradually add the ground almonds and sifted flour, followed by baking powder. Stir until just combined.
  4. For extra flavor, mix in the almond and vanilla extracts. This is what takes the flavor to the next level.
Step 3: Assemble the Bakewell Slice
  1. Once the pastry has cooled slightly, spread the raspberry preserves evenly over the warm layer.
  2. Spoon the almond sponge mixture over the jam carefully. Level it out with a spatula, ensuring even coverage.
  3. Sprinkle the lightly toasted almonds and orange zest over the top, adding a visual and textural element.
  4. Bake for an additional 25-30 minutes, or until the sponge has set and is golden brown. A toothpick inserted should come out clean.
Step 4: Cool and Serve
  1. Allow the slice to cool in the pan for about 15 minutes. Use the parchment paper to lift it out and let it cool completely on a wire rack.
  2. Cut into squares or rectangles, and serve! You can dust these delightfully with powdered sugar for a finishing touch if desired.

Notes

  • Chill the Ingredients: For a flakier pastry, ensure your butter is cold.
  • Experiment with Jams: Though raspberry is a classic choice, don’t shy away from other jams like apricot or cherry.
  • Use Fresh Almonds: Toast your own almonds briefly to elevate the flavor.
  • Mind the Baking Time: Keep an eye on your slices. Ovens can vary, so remember to adjust accordingly.
  • Leftover Storage: Store slices in an airtight container. They taste great for up to a week.