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