Bakewell Slices




Ahhh you know those cakes that you used to love but you now try to avoid and swap for a raw brownie or banana bread? Well… dreams can come true! Admittedly, some of those old favourite sticky treats can be very difficult to recreate in ‘free from’ form, but not the bakewell slice! Don’t get me wrong, I love brownies and banana bread and all that, but sometimes it’s nice to make something that bit extra special for afternoon tea. And these are surprisingly easy and taste just like the real thing! The rich, bakewell flavour comes largely from the almond extract, so my only advice would be to buy a decent quality almond flavouring. Enjoy!

Bakewell Slices
Recipe type: gluten free, grain free, sugar free, paleo
Serves: 10
  • For the Base:
  • ½ cup ground almonds
  • ¾ cup buckwheat flour, plus extra for rolling
  • 1 egg
  • 1 tsp coconut oil, melted
  • 1 tsp rice syrup
  • A pinch of salt
  • ½ tsp baking powder
  • For the Sponge:
  • 3 tbsp pure fruit jam (I used Meridian cherry jam)
  • 3 eggs
  • 2 cups ground almonds
  • 2 tbsp rice syrup
  • 1 tbsp coconut oil
  • 2 tsp almond extract
  • 1.5 tsp baking powder
  • 2 tbsp flaked almonds
  1. Preheat the oven to 150 degrees celsius
  2. Using a square cake tin, draw around the base onto baking paper and cut out the square, placing it in the bottom of the tin
  3. Grease the sides of the tin lightly with coconut oil
  4. In a mixing bowl, place the dry ingredients for the base and mix well
  5. Make a well in the middle add the egg, rice syrup and coconut oil
  6. Mix the ingredients together until a dough forms and turn out onto a sheet of baking peper sprinkled with buckwheat flour (if the mixture is too wet, add more buckwheat flour before turning out)
  7. Place another sheet of baking paper on top and using a rolling pin, roll the dough into a square approximately the size of the tin
  8. Gently slide the rolled dough into the tin and press down into the tin so that it takes the square shape
  9. Prick the dough a couple of times with a fork and bake for 15 minutes until lightly golden brown
  10. Remove from the oven and set aside
  11. Turn the oven up to 180 degrees celsius
  12. In a clean bowl, prepare the sponge
  13. Beat the eggs, coconut oil, almond extract and rice syrup with an electric whisk until fluffy and stiff
  14. Gently fold in the ground almonds and baking powder and make sure the mixture is well combined
  15. Now the base has cooled, spread the jam evenly over the pastry
  16. Pour the sponge mix on top of the jam and sprinkle over the flaked almonds
  17. Bake in the oven for approximately 15 minutes until the sponge is firm and a light golden brown on top
  18. Leave to cool and then cut into slices
  19. Store in an air-tight container

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