A recipe from the Good Food collection.
125g (1 cup) plain (all-purpose) flour
1 tbsp icing sugar
50g cold unsalted butter, chopped
1 egg yolk
2 tbsp iced water
125g unsalted butter, softened
115g (½ cup) castor sugar
125g (1¼ cups) ground almonds
2 drops of natural almond extract
160g (½ cup) raspberry jam
25g (¼ cup) flaked almonds
2 tbsp icing sugar
1. Sift the flour and icing sugar into a bowl, then add the butter. Using your fingertips, lightly rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and iced water and mix using a flat-bladed knife until the mixture comes together in beads. Gather into a ball, cover with plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, preheat the oven to 180C. Lightly grease a 20cm × 30 cm baking tin and line with baking paper, leaving the paper hanging over the two long sides.
3. Roll the dough out between two sheets of baking paper to the size of the baking tin. Remove the top sheet of baking paper and carefully invert the dough into the tin, easing it in and pressing it into the edges.
4. Bake for 10 minutes, then remove from the oven and leave to cool slightly in the tin.
5. Meanwhile, make the topping. Using electric beaters, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the ground almonds and almond extract.
6. Spread the jam over the biscuit base and pour the creamed butter mixture over the top. Sprinkle with the flaked almonds, then bake for 30–35 minutes, or until the topping is firm. Remove from the oven and leave to cool completely.
7. Sift the icing sugar into a bowl and mix in 2–3 teaspoons warm water to form a free-flowing paste. Drizzle over the slice in a zigzag pattern and leave to set. Trim the edges and cut into squares before lifting out using the baking paper.
8. Bakewell slice will keep for up to 4 days, stored in a cool place in an airtight container, or can be frozen in an airtight container for up to 8 weeks.