Bakewell slice

Bakewell slice

Reduced fat oil spread

125 g

Caster sugar

½ cup(s), (110g)

Vanilla bean extract

2 tsp


2 medium

White self-raising flour

1 cup(s), (150g)

Almond meal

1 cup(s), (110g)

Frozen raspberries

¾ cup(s), (100g)

Flaked almonds

1½ tbs

  1. Preheat oven to 180°C. Lightly spray a 17cm x 27cm (base measurement) slice tin with oil. Line the base and sides with baking paper, allowing the sides to overhang.
  2. Using electric beaters, beat the spread, sugar, vanilla, eggs, sifted flour and almond meal on low speed for 1 minute or until just combined. Increase speed to high and beat for 2 minutes or until thick and creamy.
  3. Spread the mixture into the prepared tin. Smooth the top with a spatula. Scatter with raspberries and almonds. Bake for 25-30 minutes or until golden and a skewer inserted into the centre of the slice comes out clean. Cool slice in tin before cutting to serve.
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