Sunday, March 20, 2016

Bakewell Slice & Melting Moments

Wow this is fabulous, last week I made Bakewell tart with ground almonds, living in France it works out quite expensive, this week I made Mary Berry Bakewell slice and it is delicious, in fact I prefer it as it's lighter. I bake for Hope Animal Charity every week, and this will def be on the menu
Cake tin needed: a 30 x 23cm (12 x 9in) traybake or roasting tin
for the shortcrust pastry
175g (6oz) plain flour
75g (3oz) butter
for the sponge mixture
100g (4oz) butter, softened
100g (4oz) caster sugar
175g (6oz) self-raising flour
1 level tsp baking powder
2 large eggs
2 tbsp milk
½ tsp almond extract
to finish
about 4 tbsp raspberry jam
flaked almonds, for sprinkling
Step One
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2–3 tablespoons cold water gradually, mixing to form a soft dough.
Step Two
Preheat the oven to 180°C/fan 160°C/gas 4. Roll the dough out on a lightly floured work surface and use it to line the tin.
I did blind bake my pastry at this stage as I seem to get a soggy bottom if I don't

Step Three
Measure all the sponge ingredients into a bowl and beat until well blended. Spread the pastry with raspberry jam and then top with the sponge mixture. Sprinkle with the flaked almonds.

Step Four
Bake in the preheated oven for about 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin and then cut into slices.

I have finally mastered the size of my Viennese Whirls, the last few weeks they have been huge, but went down very well, they sold out.

I have chocolate and plain meringues in the oven but I don't know if they will reach Hope as they are everyones favourite here