Bakewell Squares

Updated at: Thu, 17 Aug 2023 10:34:27 GMT

Step 1

To make the pastry, place the flour, butter and sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add a small amount of water, about a teaspoon, and continue to blend until the mixture comes together to form a ball of pastry. Wrap the pastry in Clingfilm and leave to rest in the fridge for 20 minutes.

Step 2

Meanwhile grease a baking sheet (30 cm x 20 cm) with butter. Once the pastry has rested, roll it out on a floured surface. Take the sheet of pastry and fit it neatly into the prepared baking sheet, ensuring to leave a little extra at the sides to allow for shrinkage. Once the pastry is in the baking sheet, spread the jam on top of the pastry.

Step 3

While you are preparing the filing, you can preheat the oven to 180 degrees Celsius. Place the softened butter in a large bowl with the castor sugar. Using an electric hand whisk, beat the butter and sugar together until it becomes light and fluffy. Turn the machine off, and add one egg and one heaped spoon of ground almonds. Whisk the mixture again, until the egg and almonds have fully combined. Continue to add the rest of the eggs and spoons of almonds, one at a time, until they are all mixed in. Then, turn off the whisk and add the flour, remaining ground almonds and almond essence. Stir everything together with a wooden spoon. Finally pour the almond mixture evenly over the layer of jam.

Step 4

Place the cake on the middle shelf of the preheated oven. Cook the cake for 35 – 40 minutes. It should be golden and slightly firm to touch when cooked. Leave to cool in the tin.

Step 5

Once the cake is fully cool, you can make the icing. Sieve the icing sugar into a bowl. Add the water and stir together. You should end up with a fairly thick icing. Spread the icing evenly over the top of the cake. Garnish with glace cherries and leave to set. Once set, cut the cake into even sized squares.

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