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
- In a mixing bowl, rub the cold butter into the plain flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add 1–2 tablespoons of cold water , a little at a time, and mix until the dough comes together into a ball.
- Wrap the dough in cling film and chill in the refrigerator for 15 minutes .
Step 2: Prepare the Base
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4 .
- 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.
- Prick the base all over with a fork to prevent it from puffing up during baking.
- 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
- 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
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy.
- Beat in the eggs , one at a time, followed by the milk and almond extract .
- 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
- Spoon the sponge mixture evenly over the jam layer, spreading it gently with a spatula to cover the entire surface.
- Sprinkle a generous amount of flaked almonds over the top for texture and flavor.
- 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
- Allow the bakewell slices to cool completely in the tin before slicing into squares or rectangles.
- 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)
