Afternoon Tea Series – Raspberry and Almond Slice

This was the most favoured cake on the afternoon tea menu.  It is deliciously moist and uses fresh raspberries to cover the base although I am sure you could use a variety of fruits.  There are three components to the recipe and each one is very simple.  I am glad I chose to bake this as the delicate almond flavour complimented the afternoon perfectly.

This cake freezes beautifully.

Difficulty – Easy/Medium

Ingredients

For the Base

1 packet of sweet shortcrust pastry

6 tablespoons the best raspberry jam (look for a high fruit % on the label)

150 grams fresh raspberries

For the Sponge

200 grams softened butter

200 grams caster sugar

100 grams ground almonds

100 grams self raising flour

1 teaspoon baking powder

4 medium sized eggs lightly beaten with a fork

1/2 teaspoon almond extract (optional)

For the Topping

30 grams or so of flaked almonds

4 tablespoons of apricot jam

Method

  1. Pre-heat the oven to 200C/180C fan/gas 6.
  2. Butter a traybake tin or oblong dish, about 18-20cm x 30cm.
  3. Unroll your bought pastry or roll out your homemade pastry to fit the bottom of the dish and fit neatly around the corners.  You can freeze any excess pastry for another baking session.
  4. So you don’t need to use baking beans prick with a fork and chill in the freezer or back of the fridge for 20 mins.
  5. Now you can pop the pastry into your preheated oven for 8-10 mins until it’s cooked but not too coloured.
  6. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4.
  7. Spread roughly the raspberry jam over the pastry and scatter over the raspberries.
  8. For the sponge, put all the other ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Give it a gentle tap on the worktop to even it out.
  9. Scatter over the flaked almonds
  10. Bake for 35-40 mins until golden and firm.
  11. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge to give a beautiful french sheen.
  12. Leave to cool completely before you cut and serve.

Delicious on it’s own or with some custard!  Very English.

Image

Blind bake your pastry straight from the freezer or fridge until just cooked but not brown.

Spread your jam and raspberries onto your cooked pastry.

Spread your batter on top of the raspberries and scatter with flaked almonds.

By the time I took the photo it was dark! The cakes turned out beautiful and the apricot glaze gave them a wonderful sheen.

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About Claire Sullivan

Bake - Slice - Eat - Enjoy! An Irish girl living in Norfolk, sharing everything I know about baking and everything I learn along the way. The beautiful County of Norfolk is full of wonderful gems, from cafes's to salons and I can't wait to share them with you. https://bakewithclaire.wordpress.com
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