Bakewell tart
The amounts are for an 11" baking form.
Figure 1: the final product
The base
| amount | ingredient |
|---|---|
| 200 g | flour |
| 52 g | powdered sugar |
| 100 g | butter (cold) |
| 5 teaspoons | water |
Mix the flour and the sugar, add the butter, mix until all larger butter pieces are gone. Add water, form dough into a ball. Cool in fridge before rolling out.
Roll out to the size of the baking form, place in baking form, fix sides and/or any other cracks. Use a fork to add some pinholes into the dough.
Bake for 7 minutes at 180 ℃ (ca. 360 ℉). Let cool.
Figure 2: pre-baked base
The filling
| amount | ingredient |
|---|---|
| 165 g | almond flour |
| 80 g | sugar |
| 132 g | flour |
| 3.5 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 3 1/3 tablespoons | veggie oil |
| 200 ml | cold water |
| 1/2 teaspoon | almond extract |
Mix all dry ingredients, add oil and almond extract.
Jam layer
| amount | ingredient |
|---|---|
| 4 tablespoons | raspberry jam |
Add jam onto cake base, spread evenly.
Figure 3: adding a thin layer of jam to the base
Preheat oven to 180 ℃ (ca. 360 ℉).
Add filling
Add water to the dry ingredients, mix. Add filling to crust and place into oven. This step should happen somewhat fast, since once you add the water to the baking powder, they start reacting and one should try not to stir the filling too much.
Bake for 35 minutes.
Figure 4: baked cake