![]() 20cm or 23cm square baking tin (8 or 9 inches) – we used a 23cm/9inch tin. ![]() The name is unappealing but it’s delicious, trust us! Things you’ll need to make Almond Slice If you want to add some raspberries in addition to the jam or sprinkle them over the top of the sponge, then you can do so, and no one will tell you it’s not right!Īs an aside, another fun slice to try making is our Fly Cemetery. The other thing is, by calling it an almond slice rather than anything related to the Bakewell slice, we can change it up as we like. If you want that super strong taste though, then it’s easy to add a drop of almond essence too. It makes the sponge nice and light but does mean it’s slightly less almond or “marzipan” tasting, which we actually prefer. The difference between the tart and an almond slice is that the sponge in the almond slice is made of a mixture of ground almond and flour. Bakewell is actually a small town in Derbyshire in England, where it’s said the Bakewell pudding was invented, which later became a Bakewell tart. We tried to dig into the history of the almond slice a little more to see where it actually originated, but most recipes refer back to a Bakewell tart. This slice really didn’t last long in our house, and we think it makes a lovely treat that’s just a little bit different to our usual scones or traybakes. Plus, we used Scottish raspberry jam, of course, to put our Scottish twist on it! The reason is that although a slice of almond sponge topped with toasted almonds is lovely, adding a jam layer and pastry bottom gives it something extra that’ll keep you going back for more. However, we’ve stuck to something similar to a Bakewell slice for our almond slice recipe. What is an almond slice? Well, in many ways it could be anything you want it to be!
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