Ingredients
- Soft butter, for lining the tray
- 1 pack pre-rolled shortcrust pastry
- 4tbs raspberry jam, plus 1tbsp for the topping
- 220g soft butter
- 220g light soft brown sugar
- 2tsp vanilla bean paste
- 150g ground almonds
- 150g self-raising flour
- 1tsp baking powder
- 5 medium eggs
- 2tbs flaked almonds
- 1tbs Icing sugar, for dusting
- Preheat the oven to 180 degrees. Brush a baking tray (about 30cm x 20cm x 3cm deep) with soft butter and line it with parchment paper. Leave an overhang of the parchment paper of about an inch to make it easier to lift the Bakewell out of the tray when cooked. Roll out the shortcrust pastry to fit the tray and lift it in. Press the pastry evenly into the corners of the tray, prick all across the base with a fork, then place in the fridge for 30 minutes.
- Remove from the fridge and bake in the oven at 180 degrees for 15 minutes, then remove and allow to cool. Reduce the heat of the oven to 160 degrees. When the pastry has cooled, spoon in the jam and spread an even layer across the base, then set aside.
- To make the filling, add the butter and sugar to a large bowl and mix with an electric whisk for a minute. Then add the vanilla bean paste, ground almonds, flour, baking powder and eggs and beat with the electric whisk until soft and well mixed. Spoon the mix over the layer of jam, filling the tray around three-quarters full, and smooth evenly with the back of a spoon (you can dip the spoon in some hot water first to make smoothing the top easier). Mix a tablespoon of jam with a teaspoon of hot water and drizzle over the top of the filling, then sprinkle the flaked almonds evenly over the top.
- Place in the oven and bake for 35-40minutes at 160C until golden and until a skewer inserted in the centre comes out clean, then remove and allow to cool in the tray.
- When it has cooled, lift the Bakewell out of the tray by using the parchment overhang. Carefully remove the parchment paper, then neatly trim the edges with a sharp knife, cutting away any excess pastry. Cut into slices and dust with icing sugar before serving.
