What is an almond slice? Well, in many ways it could be anything you want it to be!
However, we’ve stuck to something similar to a Bakewell slice for our almond slice recipe. 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. The flavour combination just works!
Plus, we used Scottish raspberry jam, of course, to put our Scottish twist on it!
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.
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. 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.
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. It makes the sponge nice and light but does mean it’s slightly less almond or “marzipan” tasting, which we actually prefer. If you want that super strong taste though, then it’s easy to add a drop of almond essence too.
Pin for later!
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 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!
As an aside, another fun slice to try making is our Fly Cemetery. The name is unappealing but it’s delicious, trust us!
Things you’ll need to make Almond Slice
- 20cm or 23cm square baking tin (8 or 9 inches) – we used a 23cm/9inch tin
- Rolling pin for pastry
- Blind baking beads or uncooked rice
Ingredients for Almond Slice
There are three layers to this Almond Slice, starting with a sweet shortcrust pastry layer, followed by a layer of jam, then a layer of sponged topped with some flaked almonds.
Pastry
- 200g plain flour
- 100g cold butter
- 30g caster sugar
- 4-5tbsp cold water
Jam Filling
- 200g Raspberry Jam (preferably Scottish!)
We used a Seedless Scottish Raspberry Jam, but you could use whatever you like really!
Sponge
- 200g butter
- 200g caster sugar
- 100g self-raising flour
- 100g ground almonds
- 1tsp baking powder
- 3 eggs
- A handful of flaked almonds for topping
- 1tsp almond essence *optional
The almond flavour in the sponge is subtle, and a lot of it comes from the almonds as they toast on the top instead, which is how we prefer it. However, if you would like a stronger almond or “marzipan” sort of taste, we would recommend adding a teaspoon of almond essence to the mix as well.
How to make Almond Slice – Step by step method
Making the first pastry layer of this almond slice recipe takes the longest amount of time, as you’ll need to prepare the pastry, chill it, roll it out and then blind bake it before allowing it to cool a bit.
First, you need to mix the flour and the cold butter together for the pastry. If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.
All the caster sugar and stir through. Next, slowly add the tablespoons of water and stir it with a butterknife to bring it together. How much water you need depends on the flour, so we suggest starting with 2-3 tablespoons and then adding more as needed.
Tip out the pastry onto a floured surface and gently bring together the pastry with your hands. Try not to knead it and handle it as little as possible. Then cover with cling film and rest in the fridge for 15 minutes. It can last up to 2 days if you want to make it in advance!
Meanwhile preheat the oven to 180C or 350F.
Lightly grease the tin with butter, taking care not to add too much. You want to grease rather than using baking paper to line it. The pastry has enough butter not to stick, but you want to ensure the sponge’s sides don’t stick.
Take the pastry from the fridge and roll it out on a floured surface until it is about 0.5cm (1/4 of an inch) thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the tin’s bottom, cutting any excess so it’s only covering the bottom and not stretching up the slides.
Prick the pastry with a fork, place baking paper over it and blind baking beads or uncooked rice if you don’t have any. The blind baking isn’t 100% necessary but will stop the slice from having a “soggy bottom”, a well known faux pas in British baking!
Bake in the oven for 8-10 minutes, until lightly golden brown.
Meanwhile, loosen up the jam by stirring it in a bowl so it’ll be easy to spread onto the pastry. We used approximately 200g or 8 tablespoons, but you may want a little more or less. Be generous! The jam layer really adds to the flavour.
Remove the pastry from the oven and allow to cool for 5 minutes, then add the jam layer. Set aside.
Cream the butter and the sugar for the sponge in a large bowl.
Add the essence if using, and beat in the eggs.
Add the flour, baking powder, and ground almond and gently mix together.
Pour or spoon over the jam-covered pastry, trying not to disturb your jam layer too much.
Top with a handful of flaked almonds (not toasted) and then put in the oven for 30-35 minutes. Keep checking it, and once the sponge layer has risen and cooked through, it’s ready!
Take out an allow to cool, before removing from the tin to slice it, or slice in the tin and remove individual pieces if you find them easier.
Variations
Different jams
To change up the flavour, you can use different jams! We love blackcurrant jam, so have tried this as well, and it’s delicious.
Adding fruit
You can also add a handful of raspberries on top of the jam or any other fruit too. Be aware adding fruit can make it soggier, so we would definitely recommend blind baking the pastry in this case, and you may want to bake it for a longer time overall.
Other Popular Traybake Recipes
- Mars Bar Slice
- Sticky Toffee Pudding Traybake
- Mint Aero Traybake
- Old School Cake
- Chocolate Tiffin
- Millionaires Shortbread
- Fruity Flapjacks
- Jam Flapjacks
- Kinder Bueno Brownies
Yield: 15
Simple Almond Slice Recipe
This simple Almond Slice is made of three layers, a sweet shortcrust pastry, covered with raspberry jam, then a layer of light almond spongecake with a topped with a sprinkle of flaked almonds. It's a delicious flavour combination!
Ingredients
Pastry
- 200g Plain Flour
- 100g Cold Butter
- 30g Caster Sugar
- 4-5tbsp Cold Water
Jam Filling
- 200g Raspberry Jam (preferably Scottish & seedless)
Sponge
- 200g Butter
- 200g Caster Sugar
- 100g Self Raising Flour
- 100g Ground Almonds
- 1tsp Baking Powder
- 3 Eggs
- A Handful of Flaked Almonds
- 1tsp Almond Essense *optional
Instructions
Pastry
- First you need to mix the flour and the cold butter together for the pastry. If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.
- Add the caster sugar and stir through.
- Next, slowly add the tablespoons of water and stir it with a butterknife to bring it together. How much water you need depends on the flour so we suggest starting with 2-3 tablespoons and then adding more as needed.
- Tip out the pastry onto a floured surface and gently bring together the pastry with your hands. Try not to knead it and handle it as little as possible. Then cover with cling film and rest in the fridge for 15 minutes. It can last up to 2 days if you want to make it in advance.
- Meanwhile preheat the oven to 180C or 350F.
- Lightly grease the tin with butter, taking care not to add too much. You want to grease rather than using baking paper to line it. The pastry has enough butter not to stick but you want to ensure the sides of the sponge don’t stick.
- Take the pastry from the fridge and roll it out on a floured surface until it is about 0.5cm (1/4 of an inch) thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it’s only covering the bottom and not stretching up the slides.
- Prick the pastry with a fork, place baking paper over it and blind baking beans, or uncooked rice if you don’t have any.
- Bake in the oven for 8-10 minutes, until lightly golden brown.
Raspberry Filling and Sponge
- Meanwhile, loosen up the jam by stirring it in a bowl so it’ll be easy to spread onto the pastry. We used approximately 200g or 8 tablespoons but you may want a little more or less. Be generous! The jam layer really adds to the flavour.
- Remove the pastry from the oven and allow to cool for 5 minutes, then add the jam layer. Set aside.
- Cream the butter and the sugar for the sponge in a large bowl.
- Add the essence if using, and beat in the eggs.
- Add the flour, baking powder, and ground almond and gently mix together.
- Pour or spoon over the jam-covered pastry, trying not to disturb your jam layer too much.
- Top with a handful of flaked almonds (not toasted) and then put in the oven for 30-35 minutes. Keep checking it and once the sponge layer has risen and cooked through it’s ready!
- Take out an allow to cool, before removing from the tin to slice it, or slice in the tin and remove individual pieces if you find the easier.
Notes
Almond Essence
The sponge has a light almond flavour, and the additional flaked almonds on top add to this. But if you want a stronger almond or "marzipan" sort of taste we recommend adding one teaspoon of almond essence.
Using different jams or adding fruit
Change the flavour up by using different jams, or you can add a layer of fruit, like raspberries, in addition to the jam. Be sure to blind bake the pastry if you do this to avoid the excess liquid from the fruit causing a "soggy bottom".
Nutrition Information:
Yield:
15 Serving Size:
1
Amount Per Serving: Calories: 390Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 80mgSodium: 313mgCarbohydrates: 42gFiber: 2gSugar: 22gProtein: 6g
