Bakewell ripple slice
Makes 16-18 fingers | prep 35 mins | total time
Bakewell ripple slice
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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.
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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.
