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Such is the power of advertising in my formative youth, that the words ‘Bakewell tart’ seem inextricably linked to Mr Kipling.
Trust me, this tastes nothing like it’s been living in a box on Tesco’s shelves these last months…
Ingredients:
250g raspberries
140g butter
140g sugar
140g self-raising flour
140g ground almond
30g flaked almonds
2 eggs
1 tsp vanilla extract
½ tsp almond essence
Icing sugar to dust
Method:
Preheat oven to 160c (fan). Grease and line a 20cm springform cake tin.
In a food processor blitz the butter, sugar, flour, ground almonds, eggs, vanilla and almond essence until all is well combined.
Place half the mixture in the prepared tin, smooth over with the back of a large spoon and scatter 2/3 of the raspberries over, then spoon in the remaining mixture, smooth this over and top with the remaining raspberries. Scatter the flaked almonds and place in the oven for 50 mins.
The cake is ready when it is golden and a skewer inserted comes out clean.
Leave to cool on a wire rack, dust with icing sugar before serving.
Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.