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Ingredients
- FOR THE BASE:
- NIGELLA'S BAKEWELL SLICES
- 225 g plain flour 8oz
- 225 g butter
- pinch of salt
- 60 g icing sugar
- FOR THE FILLING:
- 150 g butter
- 150 g ground almonds
- 150 g caster sugar
- 4 eggs
- 60 g flaked almonds
- 325 g jam (I used cherry conserve)
- Preheat the oven to 180C.
Details
Preparation
Step 1
Mix the flour, icing sugar, salt and butter in a food processor (or alternatively, rub the butter into the dry ingredients) until the mixture is crumbly and beginning to form a ball.
Turn out into a baking tray approx 235 x 300 x 60mm and push the mixture into the base of the tray to form an even crust.
Bake for 20 minutes.
For the topping, melt the butter and set aside.
Toast the flaked almonds in a dry frying pan - watch that they do not catch!
Beat together the eggs, sugar and ground almonds.
When the base has been removed from the oven and cooled for about 3 minutes, spread it evenly with jam.
Beat the melted butter into the egg, sugar and almond mix (to make frangipane) and pour this over the jam.
Top with the toasted flaked almonds and bake for 35 minutes.
Allow to cool before cutting into 16 slices.
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