These Bakewell Slices with a Blackcurrant Twist are a delightful treat, combining a buttery shortcrust base, a light almond sponge, and a tangy blackcurrant jam filling. Topped with flaked almonds, these slices are perfect for afternoon tea or as a sweet indulgence any time of day.


📋 Ingredients

For the Shortcrust Pastry:

  • 175g (6oz) plain flour
  • 75g (3oz) butter , cold and diced
  • 1–2 tbsp cold water (to bind the dough)

For the Sponge Mixture:

  • 100g (4oz) butter , softened
  • 100g (4oz) caster sugar
  • 175g (6oz) self-raising flour
  • 1 level tsp baking powder
  • 2 large eggs
  • 2 tbsp milk
  • ½ tsp almond extract

To Finish:

  • About 4 tbsp blackcurrant jam
  • Flaked almonds , for sprinkling

👩‍🍳 Instructions

Step 1: Make the Shortcrust Pastry

  1. In a mixing bowl, rub the cold butter into the plain flour using your fingertips until the mixture resembles fine breadcrumbs.
  2. Add 1–2 tablespoons of cold water , a little at a time, and mix until the dough comes together into a ball.
  3. Wrap the dough in cling film and chill in the refrigerator for 15 minutes .

Step 2: Prepare the Base

  1. Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4 .
  2. Roll out the chilled pastry on a lightly floured surface and line a 20x30cm (8×12 inch) rectangular baking tin. Press the pastry gently into the corners and trim any excess.
  3. Prick the base all over with a fork to prevent it from puffing up during baking.
  4. Bake the pastry blind for 15 minutes , or until lightly golden. Remove from the oven and let it cool slightly.

Step 3: Spread the Jam

  1. Once the pastry base is baked, spread an even layer of blackcurrant jam over the top, leaving a small border around the edges.

Step 4: Make the Sponge Mixture

  1. In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy.
  2. Beat in the eggs , one at a time, followed by the milk and almond extract .
  3. Sift in the self-raising flour and baking powder , then gently fold the dry ingredients into the wet mixture until just combined.

Step 5: Assemble and Bake

  1. Spoon the sponge mixture evenly over the jam layer, spreading it gently with a spatula to cover the entire surface.
  2. Sprinkle a generous amount of flaked almonds over the top for texture and flavor.
  3. Bake in the preheated oven for 25–30 minutes , or until the sponge is golden brown and springs back when lightly pressed.

Step 6: Cool and Slice

  1. Allow the bakewell slices to cool completely in the tin before slicing into squares or rectangles.
  2. Serve as is, or dust lightly with powdered sugar for an extra touch of elegance.

Tips for Success

  • Jam Selection: Use high-quality blackcurrant jam for the best flavor. You can also substitute with raspberry or apricot jam if preferred.
  • Pastry Tip: To avoid shrinkage, ensure the pastry is well-chilled before rolling and baking.
  • Storage: Store the slices in an airtight container at room temperature for up to 3 days . They also freeze well—wrap individually and freeze for up to 1 month .

Why You’ll Love This Recipe

This Blackcurrant Bakewell Slice is a modern twist on a classic British dessert. The buttery shortcrust pastry provides the perfect foundation, while the tangy blackcurrant jam adds a burst of fruity flavor. The light almond sponge and crunchy flaked almonds create a delightful contrast in textures. Whether you’re serving these slices at a gathering or enjoying them with a cup of tea, they’re sure to be a hit. Dive into this sweet, nutty, and fruity delight—it’s comfort food at its finest!


⏱ Time

  • Preparation Time: 20 minutes
  • Baking Time: 40–45 minutes
  • Cooling Time: 30 minutes
  • Total Time: ~1 hour 30 minutes

🍽 Servings:

12 slices


🔥 Calories (Approximate):

~250 kcal per slice (varies based on portion size)

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