Bakewell Traybake

For the base:
125g butter
200g plain flour
100g icing sugar
25g ground almonds
1 egg, beaten
2 tbsp milk

For the filling:
300g raspberry jam
250g butter
250g caster sugar
2 eggs, beaten
1 tbsp almond essence
200g ground almonds
125g plain flour
50g flaked almonds

Rub together the butter and flour to start making the pastry base and mix in the icing sugar and ground almonds. Make a well in the centre of the dry ingredients and mix in enough egg and milk to form a smooth dough. Wrap up in cling film and place in the freezer for 15 mins.

Grease and line a 13X9″ baking tray. Preheat the oven to 180C.

Remove the dough from the freezer and press into the prepared baking tray. Cover with a sheet of baking paper and baking beans. Bake in the preheated oven for 20 mins. Remove the baking paper and beans, brush the pastry with beaten egg/milk and return to the oven for 5 mins. Remove and allow to cool slightly.

Make the filling by beaten the butter and sugar until light and fluffy. Beat in the eggs and almond essense. Fold in the ground almonds and flour.

Spread the jam over the pastry base and top with the almond cake mixture. Sprinkle over the flaked almonds and bake in the preheated over for 50 mins.

Allow to cool completely before removing from the baking tray. Cut into 12-16 pieces.