Well, well, well... we've found a brilliantly British slice for your next afternoon tea.
Preheat oven to 180°C fan-forced.
For the biscuit base:
Grease a 20cm x 30cm slice tin, then line base and sides with 2 sheets of baking paper crossing over each other leaving a 3cm overhang, cut to fit.
Process flour, butter, salt, icing sugar and vanilla in a food processor until mixture comes together. Roll out biscuit paste between 2 sheets of baking paper into a rectangle the size of the base of tin. Lift paper with dough into tin, then, using an offset spatula, dipped in flour, spread mixture into edges and corners so it is evenly over the base.
Bake in the oven for about 10-12 minutes or until light blonde, set aside to cool.
Meanwhile, for the raspberry jam:
Combine raspberries, caster sugar and lemon juice in a small saucepan and lightly crush raspberries with a fork. Cook, stirring occasionally, until mixture comes to the boil. Cook, stirring continuously, for about 15 minutes or until the jam is at 105?C. Strain through a sieve placed over a medium bowl and allow to cool in the fridge until cold. Reserve 3 tablespoons of jam in a small bowl for icing.
For the almond filling:
Melt butter, cool. Beat almond meal and sugar in a stand mixer. Add eggs and beat until combined, gradually add the cooled melted butter until combined. Set aside until ready to assemble.
Spoon and spread remaining raspberry jam over biscuit base to cover. Pour and spread almond filling over jam in tin. Bake for 30-40 minutes or until golden and firm. Cool in tin. Place in freezer for about 20-30 minutes.
Meanwhile for the icing:
Sift icing sugar into a bowl. Stir in egg white. Gradually stir in enough warm water to form a smooth icing.
Transfer 1 tablespoon of icing to a small bowl. Add the reserved raspberry jam and mix until well combined. Place raspberry icing into a small piping bag fitted with a 2mm plain piping nozzle.
Cover plain icing and stand until ready to use.
Remove slice from tin and place on a large chopping board.
Working quickly, spoon the icing on top, spreading evenly.
Working quickly pipe the raspberry icing in parallel lines 20cm crossways over the slice, about 2cm apart.
Lightly draw a bamboo skewer lengthways, in alternate directions, through the raspberry icing lines, to create a feathered effect.
Freeze, uncovered for 20 minutes or until firm enough to cut. Using a knife dipped into hot water and wiped clean in between each cut, trim a thin slice off the edges of the Bakewell slice to the neaten the edges. Then cut Bakewell into 3rds lengthways about 6cm wide. Then cut 12 pieces in total. Place onto serving platter.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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