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» Bakewell Slice
How To Make
200g (7oz) wholemeal pastry
90ml raspberry jam
4 free range eggs – medium
100g (4oz) unrefined brown sugar
100g (4oz) ground almonds
100g (4oz) butter
25g (1oz) flaked almonds
Line an 11in x 7in cake tin with the wholemeal pastry.
Spread the base with jam.
Whisk the eggs and sugar over a saucepan of simmering water until pale and thick, and the whisk leaves a trail in the mixture.
Fold the ground almonds into the whisked mixture and finally fold in the melted butter. Pour into the pastry case and sprinkle with flaked almonds.
Bake in the oven at 200°C / 405°F / gas mark 6 for 25-30 minutes, or until risen, golden and set.
Cool in the tine before cutting into slices.