Bakewell Tray Bake

Cooking Time
25

Portions
20

Ingredients

Increase Portion Size

• g Country Range Shortcrust Pastry Mix
• ml Cold water
•   tbsp Country Range Raspberry Jam Sponge
• g Country Range Sponge Mix
• ml Cold water Few drops of almond essence
•   tbsp tbsp Country Range Flaked Almonds

• 1

  Step 1

  Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters, add 75ml water and mix on a slow speed until a dough is formed. DO NOT OVER MIX.
• 2

  Step 2

  Roll or press into a shallow, greased tin 25cm x 35cm (10" x 14"). Use a fork on the base. Bake blind for 10-14 minutes.
• 3

  Step 3

  Spread the jam onto the base.
• 4

  Step 4

  Place the sponge mix in a bowl fitted with whisk beaters and blend in 225ml water with the almond essence on a slow speed for 1 minute. Scrape down and then mix on a medium speed for a further 4 minutes. Spread evenly over the jam and sprinkle with flak
• 5

  Step 5

  Place in the oven and bakefor 20-25 minutes until sponge is golden brown.

Ingredients

• 900 g Country Range Shortcrust Pastry Mix
• 75 ml Cold water
• 2 tbsp Country Range Raspberry Jam Sponge
• 450 g Country Range Sponge Mix
• 225 ml Cold water Few drops of almond essence
• 2 tbsp tbsp Country Range Flaked Almonds