Bakewell Slice

Now this slice is a bit of a mash up of 2 different slices.  It is a nice soft cake type slice not hard or biscuit like.  It also gives you a chance to use up that leftover jam that tends to hang around in the fridge when the kids open a new jar.

This has proven to be a big hit with the adults at work as well as kids.  Tends to remind you of something your Nana would make and have waiting in the cake tin for your visit.

Base

90 gm butter, room temp
1/2 cup caster sugar
1 egg
1/4 cup self raising flour
2/3 cup plain flour
1 tablespoon custard powder
2 tablespoons milk

1 cup jam of choice

Topping

100 gm butter, room temp
1/2 cup caster sugar
1/2 cup ground almonds
2 tablespoons milk

For the base, beat together the butter, sugar and egg.

Until light and fluffy.  Gently mix in flours and custard powder until just combined, mix through milk.

With a warmed pallet knife spread in your lined slice or lamington pan.

Bake at 180 C for 15 to 20 minutes or until just lightly brown on top.  Remove from the oven and make the topping.

Beat together butter, sugar, egg until light and fluffy, mix through flour and almond then milk.  It may look curdled this is just the almonds.

I used 2 jams half raspberry and half apricot use what you like.  Spread over the still warm base.

Dollop spoonfuls of topping over the jam.

Gently spread with a warm pallet knife, careful not to mix the jam through but spread over.  Bake for 15 to 20 minutes in 180 C oven.

Allow to cool in pan for 10 minutes and then on a cooling rack.  Don't let the kids at it or they will burn themselves on the Jam.  Hide the slice until they are asleep!