Bakewell Slice

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 20 × 30 cm (8 × 12 in) baking tin and line with baking paper, hanging over the two long sides.
2. Sift the flour and 1 tablespoon of the icing sugar into a bowl, add 50 g (l¾ oz) of the butter and rub it in until the mixture resembles breadcrumbs. Add the egg yolk and 2 tablespoons cold water and mix with a flat-bladed knife until the mixture comes together in beads. Gather into a ball, cover with plastic wrap and refrigerate for minutes.
3. Roll the dough out between two sheets of baking paper, remove the paper and put in the tin, pressing into the edges. Bake for 10 minutes. Allow to cool.
4. Beat the remaining butter and the caster sugar with electric beaters until creamy. Add the eggs and fold in the ground almonds and almond extract.
5. Spread the jam over the pastry base and pour over the filling. Sprinkle with flaked almonds and bake for 30–35 minutes, or until firm. Allow to cool.
6. Sift the remaining icing sugar into a bowl and mix in 2 teaspoons warm water. Drizzle over the slice in a zigzag pattern and leave to set. Trim the edges and cut into squares.