Bakewell Squares
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
16
- Ingredients
- 2 ¼ cups self-rising flour
- 0.333 cup Almond flour
- 1 cup butter (scant)
- 1 ¼ cups sugar
- 2 eggs
- ½ tsp Almond extract
- 1 ½ cups Raspberries
- 1 cup sliced almonds
- To decorate
- powdered sugar
Preparation
Kitchen utensils
1 Sieve, 1 Cutting board, 1 Small knife, 1 Pot, 1 Tablespoon, 1 Wooden spoon, 1 Hand mixer, 1 Whisk, 1 Bowl, 1 Measuring cups, 1 Teaspoon
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 31cm x 17cm x 4cm|12" x 7" x1 1/2" baking tin.
2.
Put the flour, ground almonds, butter and sugar into a food processor and blend to a fine crumble. Alternatively, rub together by hand in a mixing bowl.
3.
Add the eggs and almond extract to the food processor and blend quickly - or mix with a wooden spoon until blended.
4.
Spread the mixture over the base of the tin. Bake for 45 minutes, then scatter the raspberries and flaked almonds over the top and bake for a further 15 minutes, until firm to the touch. Cool in the tin.
5.
Sift a little icing sugar over the top and cut into squares.
