Bakewell Slices with Strawberry Jam




 For the shortbread base
  • 130g (5 oz) butter, diced
  • 60g (2 oz) caster sugar
  • 110g (4 oz) plain flour
    75g (2 ½ oz) ground almonds
For the sponge topping
  • 80g (3 oz) butter, diced
  • 110g (4 oz) caster sugar
  • 3 medium organic eggs
  • 75g (2 ½ oz) plain flour
  • 75g (2 ½ oz) ground almonds
  • 1 tsp baking powder

  • 150g (5 oz) Roots & Wings Organic Lusciously Rich Strawberry Jam
  • 40g (1 ½ oz) flaked almonds
  • Icing sugar for dusting


To make the shortbread base, preheat the oven to 160˚C/320˚F/Gas Mark 3 and select a 23 cm (9 inches) square baking tin about 4 cm (2 inches) deep. Place the shortbread ingredients in a food processor and whiz to form crumbs, then keep the motor running until the mixture comes together into a ball. Press the dough, which will be soft and sticky, into the base of your tin, laying a sheet of baking paper over the top and pressing it down with your fingers. Remove the baking paper then prick the base all over with a fork and bake for 25-30 minutes until just beginning to colour. Leave to cool for 10-15 minutes.
To make the Bakewell topping, turn up the oven to 190˚C / 374˚F/Gas Mark 5. Spread the jam over the shortbread base in a thin layer. Place the butter and sugar in a food processor and cream together, mix in the eggs, flour, ground almonds and baking powder. Once the mixture is smooth dollop it over the jam layer. Scatter with flaked almonds and bake for 25-30 minutes until the sponge has set and the top is golden. Run a knife around the edge and leave to cool. Cut into bars and dust with icing sugar before serving.