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Bakewell with a difference!

Submitted by Jane Staton 11 June 2009



6oz shortcrust pastry,4oz butter,4oz caster sugar,4oz SR flour,1-2oz ground almonds,2 free range eggs,1-2 teaspoons almond extract,2-3oz raisins,raspberry jam,,


Line a traybake or swiss roll tin with shortcrust pastry.
Spread generously with raspberry jam.
Scatter over the raisins.
Cream the butter and sugar. Add the eggs. Add the almond extract. Fold in the flour and the ground almonds. (I use a food processor...very fast!)
Spread over the jam and raisins and bake 150 for 15-20 minutes.
Bakewell variations:
1) Apple and Blackberry Bakewell - use blackberry jam. Scatter over fresh washed and dried blackberries. Add two chopped apples to the cake mix.
2) Lemon Curd Bakewell. Use lemon curd instead of jam. Still scatter over raisins.
3) Black cherry and chocolate Bakewell. Use black cherry and ameretto jam. Add 1 tablspoon cocoa powder to the cake mix. I have also used a tin of black cherries, drained.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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