Bakewell slice

Method

• step 1

  Butter a 20cm square tin and line with baking parchment. For the pastry, tip the flour into a bowl and rub the butter in until the mixture resembles coarse breadcrumbs. Stir in the sugar, egg yolk and a pinch of salt, and bring the mixture together into a ball using your hands.

• step 2

  Roll the pastry out on a lightly floured surface (or between two sheets of baking parchment) into a square that’s slightly larger than the tin and roughly 3mm thick. Use it to line the base of the tin, making sure a little of the pastry comes up the sides (about 1cm). Prick the pastry all over using a fork and chill for 30 mins to firm up.

• step 3

  Heat the oven to 180C/160C fan/gas 6. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins before removing the parchment and beans and baking for 5 mins more until lightly golden.

• step 4

  Meanwhile, for the almond sponge, beat the butter, sugar and almond extract (if using) together using an electric whisk until pale and fluffy. Beat in the eggs, then fold in the flour and ground almonds.

• step 5

  Remove the pastry from the oven, then turn up the heat to 190C/170C fan/gas 5. Spread the jam or conserve over the pastry, then dollop over the sponge batter, smoothing it gently to level the surface. Scatter over some flaked almonds and glacé cherries, then bake for 25-30 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin before dusting with icing sugar and slicing into squares. Will keep in an airtight container for up to five days.