Bakewell raspberry jam slice

This classic raspberry jam slice is a tried-and-tested crowd pleaser — and you only need a few simple ingredients. The base is lovely and soft, while the topping brings plenty of delicious flavours with sweet raspberry jam and crunchy flaked almonds on top. 

Quick to whip up, this recipe goes great with a cuppa for afternoon tea. Not a fan of raspberry? You can swap it out for strawberry or blueberry jam instead! Store any leftovers in an airtight container in the fridge for up to three days and enjoy!

Ingredients

• 1 cup plain flour
• 90g butter chopped
• 1 tbsp caster sugar
• 1 tbsp water

Topping

• 185g butter
• 3/4 cup caster sugar
• 3 eggs lightly beaten
• 1 cup almond meal 
• 3/4 plain flour 
• 1/2 cup raspberry jam 
• 1/4 cup flaked almonds

Method

1. Preheat oven to 210°C. 
2. Grease a shallow 27cm x 18cm time with melted butter. Line base with baking paper, extending it over two sides. 
3. Add sifted flour, butter and sugar to a food processor. Process for 10 seconds or until mixture is fine and crumbly. 
4. Add water and process briefly until mixture comes together. 
5. Pour mixture into tin, pressing evenly over base using lightly floured hands. 
6. Bake for five minutes, then remove and allow to cool. 
7. Reduce oven temperature to 180°C.
8. For the topping, beat butter and sugar in small bowl with electric beaters until light and creamy. 
9. Gradually add the eggs, beating well after each addition. 
10. Transfer to large mixing bowl, then add almond meal and flour. Stir with wooden spoon until just combined. 
11. Spread jam evenly over pastry base, top with flaked almonds.
12. Bake for 20-25 minutes or until lightly golden.