Bakewell Tart

Shortcrust pastry 

6oz flour 

3 oz butter

3 Tbsp ice water (or more if you need it)

Sponge:

4 oz butter

4 oz sugar

6 oz flour

I tsp baking powder

2 eggs

2 Tbsp milk

1/2 tsp almond extract (or a smidge more)

6 Tbsp raspberry jam

Slivered almonds 

Shortcrust pastry base: 

Rub the butter into the flour until you have a texture that resembles breadcrumbs. 

Then slowly add the iced water, and mix to form a dough. 

Roll out the dough and line a 12" x 9" tray bake. The dough will be quite thin.

Preheat the oven to 180 degrees C (convert to F)

Sponge:

Beat all the sponge ingredients until they're well blended. 

Carefully spread the pastry base with the raspberry jam, if in doubt add a little more jam!

Then dollop on the sponge mixture and smooth out with a fork, taking care not to disturb the jam.

Sprinkle the top with the slivered almonds. 

Bake for about 25 mins until done and the cake has come away from the outside of the pan. 

Allow to cool in the tray bake.