If I were stranded on a desert island and could only eat one food, it would surely be a jammy Bakewell slice. The combination of sweet jam and the distinctive taste of almonds is just sublime..
For this recipe you will need a 20cm x 20cm tray, greased and lined.
I would also recommend two piping bags for the sponge and the icing.
Pre-heat your oven to 160ºC Fan.
Ingredients:
For the bottom layer:
60g Caster Sugar
100g Unsalted Butter (softened)
150g Plain Flour
200g Jam (you can use any flavour you fancy)
For the frangipane sponge:
120g Caster Sugar
120g Unsalted Butter (softened)
160g Ground Almonds
2 Large Eggs
1 Tsp Almond Extract
For the icing:
370g Icing Sugar (sifted)
1 Tsp Golden Syrup
15g Unsalted Butter
50ml Water
Red Gel Colouring
How I make my Jammy Bakewell Slices:
First, pre-heat your oven to 160ºC Fan.
First make the base: Mix together the caster sugar, butter and flour in a bowl until its resembles soft sand. Press it into your lined tin, making sure to press down firm so that the mixture is compacted. I would suggest using the back of a spoon to help you to do and smooth out the surface.
Spread the jam over the base. Do this slowly and carefully so as not to dislodge any crumbs from the base. Put your tray in the fridge while you make the sponge filling.
To make the frangipane sponge: Put the caster sugar, butter and ground almonds in a bowl and mix well. Add the almond extract and mix well.
Break the eggs into a bowl and whisk together. Then gradually add them to the almond mixture and mix until fully incorporated.
Put the frangipane mixture into a piping bag. The reason for doing this is that it will be easier to add it onto of the jam mixture this way, without dislodging the jam. Fully cover the jam layer and use a small spatula to softly smooth over the surface.
Bake in your pre-heated oven for 30-35 minutes.
While the mixture is cooling, make the icing. Sift your icing sugar into a bowl.
Then, put the butter, golden syrup and water into a small pan and let everything dissolve. Take the pan off the heat when the mixture starts to boil.
Pour the butter mixture over the icing and whisk until fully incorporated. You should have a lovely thick but pourable icing. If it is too stiff add a little water at a time to achieve a more pourable consistency.
At this point, take 1-2 Tbsp of the icing and place it into a separate bowl. Using a food colour gel of your choice, colour this icing. You'll be using this for feathering!
Once the cake has completely cooled, use a spatula to spread the icing over the cake.
Place your coloured icing into a small piping bag with a very small nozzle, and pipe lines across your cake horizontally. It's up to you how many lines you want to add.
Using a toothpick, drag it vertically through your piped lines from the top to the bottom of the cake. For the second column, drag the toothpick in the opposite direction, from the bottom to the top of the cake. Repeat until you have done the whole cake.
Allow the icing to set for a few hours before cutting.
Goes extremely well with a cup of tea!
Sustainable choices:
For piping the frangipane batter onto the jam mixture, I used a reusable piping bag which I later wash and reuse. This is handy for items that won't stain your piping bag. You can buy these at any good cake store.
I also use non-chlorine based baking paper, which can be added to your food bin recycling afterwards.
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