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Bakewell Blackcurrant Jam Slices

1 hour 15 minutes

12 portions




240g plain flour
100g butter
80g sugar
1 egg

Cake Mix:

150g plain flour
150g butter
150g sugar
2 eggs
1 Tsp baking powder
1 Tsp almond extract
3 heaped Tbsp Blackcurrant jam
12-15 fresh raspberries
Toppings - flaked almonds/chopped almonds

For The Pastry:

Preheat oven to 200°C. Cut butter into small chunks. Add to flour.

Rub with fingers until crumb-like.

Beat the egg, then add to form a dough. Chill for 10 minutes in the fridge.

Roll out in between two pieces of grease-proof paper (OR on a floured surface). Approximate size is 20cm x 25cm.

Line baking tin approximately 20cm x 25cm. Remove top piece of paper.

Turn over pastry into lined tin so the pastry covers the base, not the sides. Prick the pastry base with a fork.

Bake for 15 minutes until slightly golden. Remove and turn oven down to 180°C.

Spread jam.


For The Cake Mix:


Mix all cake ingredients, except flaked almonds, until smooth.

Spread cake mix over jam.

Press in the fresh raspberries, evenly spread out and smooth over with the mixture so the raspberries are mostly covered with mixture.

Sprinkle flaked/chopped almonds.

Bake for 20-25 minutes until cooked and golden brown.

Run a knife down edges if cake is stuck to tin. Cut into 12 pieces and serve!

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