We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Bakewell ripple slice
Makes 16-18 fingers | prep 35 mins | total time
Bakewell ripple slice
Subscribe to Sainsbury's magazine
Makes 16-18 fingers | prep 35 mins | total time
Make the most of summer raspberries with this twist on a classic bake
Rate
Nutritional information (per serving)
Calories
401Kcal
Fat
25gr
Saturates
11gr
Carbs
41gr
Sugars
22gr
Fibre
1gr
Protein
8gr
Salt
0.2gr
Ingredients
For the base and topping
- 250g plain flour
- 75g light brown sugar
- 50g ground almonds
- 150g soft unsalted butter, plus extra to grease
- 40g flaked almonds
For the raspberry ripple
- 150g raspberry conserve
- 150g fresh raspberries (or defrosted, well drained)
For the almond sponge
- 150g soft unsalted butter
- 150g caster sugar
- 4 large eggs
- 125g ground almonds
- 125g self-raising flour
- 1 tsp baking powder
- 1 tsp almond extract
Step by step
Get ahead
Keeps for at least 1 week in an airtight container; it also freezes well.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm traybake tin with baking paper.
- For the base, put the flour, brown sugar, ground almonds and soft butter in a food processor, with a good pinch of salt. Whiz to a crumb-like texture (you can also rub this together by hand). Weigh out 100g of this mixture into a small bowl and mix in the flaked almonds, for the topping. Tip the rest into the traybake tin and press down firmly using the back of a dessert spoon. Bake for 12-15 minutes until pale golden and firm to the touch. Set aside and cool fully.
- For the raspberry ripple, heat the conserve in a small saucepan until smooth and loose. Add the fresh or defrosted raspberries and cook for 4 minutes until the raspberries start to break down, stirring continuously. Remove from the heat and pour into a shallow dish to cool to room temperature, stirring occasionally. Spread half of this over the cooled base, keeping the rest for the ripple.
- For the sponge, cream the butter, sugar and a pinch of salt together until pale and fluffy, using an electric mixer. Add the remaining ingredients and beat together for another 2 minutes. Spoon into the tin and spread out with a spatula. Add random dollops of the remaining raspberry ripple and use the handle of a wooden spoon to marble this through the sponge. Scatter with the flaked almond crumb topping and bake for 35-40 minutes until golden brown, a skewer comes out cleanly when inserted in the middle and the sponge is firm to the touch. Cool in the tin. Cut into fingers to serve.
-
Tip Make it gluten free
Use gluten-free flours and baking powder. Add 1⁄2 tsp xanthan gum to the almond sponge mixture, plus 2 tbsp milk.