Raspberry & Almond Bake Bars

Posted on June 18, 2011


I do very, very much love the combination of raspberry and almond. In nowhere can it’s deliciousness be beaten than in the perfect Bakewell Tart. Pastry, frangipane, tart raspberries and smooth almonds combine to create mouthfuls of heaven. Perfection!!

This I should point out though is not a bakewell tart! It’s a bit of everything really…. A little bit cakey, a little bit biscuity and a lot jammy..yum, yum!! It has definitely inspired the flavours in this dessert, which I hope you’ll enjoy.

Should raspberries not tickle your tastebuds in the same way they do mine then get experimenting is my advice! You could try a whole range of jammy fillings or for something altogether naughtier why not mix a few white chocolate chips into the dough and fill the middle with a rather indulgent layer of Nutella!! mmmmm! Brilliant!

Raspberry and Almond Bake Bars (makes 9-12)

120g butter, 180g plain flour, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 100g light brown sugar, 25g granulated sugar, 1 large egg yolk, 100g sliced almonds, 150g raspberry jam, 100g raspberries (optional)

Preheat oven to 180c/GM4. Line a medium-sized square baking tin. Mix together flour, cinnamon, salt, and baking powder. In a separate bowl, cream butter and sugars until light and fluffy. Beat in egg yolk. Gradually mix in flour mixture followed by the almonds. In a small bowl, mix the jam and raspberries with a fork to break down the berries. Gently press half of dough into bottom of the baking tin. Spread the jam over dough, leaving a border jam-free. Roll-out the remaining dough large enough to fit on top and gently press on top of the jam layer. Bake for 25-35 minutes until golden. Remove and leave to cook before cutting into squares.

Enjoy eating,

Helen x