I could have quite happily stayed in bed today – curled up under the covers, thinking about this and that. Contemplating life, wondering how I might get my hands on a couple of bottles of my new favourite (and very scarce) Italian wine, or if I should attempt fresh pasta this weekend – maybe even planning my Spring wardrobe.
Which brings me to Spring. Spring, where are you? It is cold and it is raining – half an hour ago it was snowing! On the weekend I packed away my snow boots and my down jacket only to unpack them again this morning. Everything is grey – still! Please, I need some sunshine, some warmth on my face and I want to wear strappy shoes again.
Obviously, I had to get up and get breakfast for the girls but I did the next best thing to staying in bed on a rainy day and that was bake something to have with a cup of tea – it is all about dreary day comfort afterall.
The Bakewell Slice was perfect and its combination of shortcrust pastry, frangipane and raspberry jam certainly did keep my Winter Blues at bay – for today. It is sweet and buttery and thoroughly delicious. So delicious that I might disregard the ‘no crumbs in bed’ rule and have some in bed tonight with a cup of tea.
Base
225 grams/7.9 ounces butter, cubed
60 grams/2.1 ounces icing (powdered) sugar
Pinch salt
225 grams/7.9 ounces plain flour
Filling
150 grams/5.3 ounces butter
150 grams/5.3 ounces ground almonds
150 grams/5.3 ounces caster (superfine) sugar
4 eggs
325 grams/11.5 ounces raspberry jam
60 grams/2.1 ounces flaked almonds
Sieve the flour, icing sugar and salt into a mixing bowl, combine and then add the butter, work with your fingers until it becomes a crumbly mixture, just about coming together (you can actually do this in a food processer too).
Line a 9″ x 12″ baking tray with foil and then tip the mix out onto it , pressing down firmly to form an even layer. Bake this in the oven at 180c/360f , for 20 minutes or until it starts to turn a pale golden colour.
Meanwhile, melt the butter and set aside to cool slightly. Toast the flaked almonds in a dry pan till lightly golden and set aside also. Combine the almonds, flour and eggs in a bowl with a whisk.
When the base is cooked, remove from oven and let sit for 3 minutes before spreading it evenly with jam. Pour the slightly cooled butter into the almond mixture and whisk until blended. Pour this over the jam covered base and top with the toasted flaked almonds. Bake for a further 35 minutes.
Allow to cool before cutting into around 16 peices.
Source: Nigella Lawson
© 2011, Michelle. All rights reserved.
I lurveeeee Bakewell Slice aka Bakewell Tart in our house and this recipe will definitely be baked this weekend and I can’t wait.
Glad to hear it – another one that I think you will both love is the Crack Pie – there is something quite ‘old school English’ about it – falls into the same category as the Bakewell Slice
Looking forward to seeing more of your craft work, so far it has been amazing – you have a real talent.
Nostalgic! Another Antipodean ex-pat here (Kiwi living in Europe though), nice to see an old-school recipe like this.