Apricot Bakewell Slices


For the pastry

  • 100 g Butter
  • 225 g Plain flour
  • 2 1/2 tbsp Cold water

For the sponge & filling

  • 200 g Golden caster sugar
  • 200 g Butter
  • 4 Eggs large
  • 2 tsp Almond extract
  • 100 g Self raising flour
  • 100 g Ground almonds
  • 1 jar of Apricot Jam
  • A handful of Flaked almonds

For decoration (optional)

  • 100 g Icing sugar


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. To make the pastry rub the butter into the plain flour and salt

  3. Add the cold water and bring the mixture together to form a dough. Wrap it in cling film and chill for 30 minutes
  4. Roll the pastry out to fit the baking tin, lined the tin and place the pastry in it, then prick it with a fork. Chill it again for 20 minutes

  5. Bake the pastry for 10 minutes

  6. To make the sponge cream the butter and the golden caster sugar together

  7. Whisk in the eggs and almond extract, then fold in the ground almonds and self raising flour
  8. Spread the apricot jam over the pastry
  9. Spoon the sponge batter over the top and gently spread it out. Sprinkle the flaked almonds all over the top
  10. Bake for 35 minutes until golden brown. Once completely cool, drizzle with icing if desired, then slice into squares