A bakewell tart recipe is a traditional British sweet.
Bakewells consist of a pastry bottom spread with jam then topped with an almond filling and baked, the bakewell is then spread with a thick sugar icing and glazed cherries.
A bakewell slice recipe is also know as an almond slice recipe.
A bakewell tart is cooked like a pie and a bakewell slice is cooked in a long tray then cut into slices.
Eggs normally plays a big part in the almond filling of any bakewell recipe but my vegan eggless bakewell recipe tastes just as good without egg.
I use my vegan shortcrust pastry for the bottom of the slice.
It is traditional that apricot jam is used in a bakewell recipe.
You will find that I use apricot jam alongside almonds in any recipe that uses almonds and jam as the combination is so fantastic.
As well as posting this full step-by-step recipe for a bakewell slice I have also made a video for this recipe.
3oz Light Brown Sugar
1oz White Sugar
2oz Ground Almonds
8oz Silken Tofu (1 box)
2oz Cornmeal Flour (fine polenta)
1 +1/2 tsp Almond Essence
1 tsp Baking Powder
1/2 tsp Bi carbonate of soda
Chef Jeenas Vegan Shortcrust Pastry
Add tofu, cornflour, baking powder, almond essence and bi carb.
Roll out the pastry and line the tin.
Place into a hot oven at 180C 30 minutes or until golden and bouncy to the touch.
Cut into slices.