Jul 22, 2010
I saw this recipe on The Hairy Bakers programme the other day and it reminded me that this used to be one of my favourite cakes as a child. It’s about as English as a cake gets and delicious to boot.
Ingredients
For the pastry
- 350g/12oz plain flour
- 1/2tsp salt
- 200g/7oz unsalted butter
- 100g/4oz caster sugar
- 50g/2oz ground almonds
- 1 whole egg, beaten
- 2 egg yolks
For the filling
- 400g/14oz ground almonds
- 175g/6oz caster sugar
- 6 medium eggs, beaten
- 1/2tsp (half) almond essence
- 3 heaped tbsp raspberry jam
- 50g/2oz flaked almonds
Instructions
- It might be regarded as cheating but it’s easier to use a food processor for the pastry. Process the flour, salt, butter, sugar and almonds into crumbs, then gradually add the eggs to make a smooth dough. Wrap it in cling film and put in the fridge to cool down.
- While the pastry is chilling. mix the ground almonds with the caster sugar, fold in the beaten eggs and almond essence, set aside for later.
- Heat the oven to 200C/Fan 180C/gas 6.
- Grease and flour a tin then roll out the pastry on a cold surface.
- Line the tin with the pastry then prick a few times with a fork then cover with some baking paper, fill with baking beads or beans and bake blind for 15 minutes or until golden brown.
- Remove from the oven and leave to cool while reducing oven temperature to 180C/Fan 160/gas 4.
- When cooled, spread raspberry jam onto the base, then add the almond filling.
- Top off with flaked almonds then bake for about 30 min or until the filling is baked through and the almonds are golden.
- Serve the Bakewell tart with clotted cream or vanilla ice cream.
Alternatively, use apricot jam instead of raspberry or leave off the flaked almonds you sprinkle on top and decorate with icing sugar or fondant.
Cooking time (duration): 50
Number of servings (yield): 6
Meal type: dessert
Culinary tradition: English
