Gluten-free almond meal Bakewell slice recipe

5 Method Steps

Step 1

Preheat oven to 180°C/160°C fan forced. Lightly grease a 16 x 26cm (base size) slice pan and line with baking paper, allowing the paper to overhang the 2 long sides.

Step 2

To make the pastry, combine the flour and icing sugar in a large bowl. Add the spread in small pieces and use your fingertips to rub the spread into the flour mixture until combined. Make a well in the centre. Add the egg and use a flat-bladed knife in a cutting motion to mix until the dough just begins to cling together in small clumps. Bring the dough together in the bowl.

Step 3

Transfer to prepared pan and press evenly over base of pan. Bake for 15 minutes or until it looks dry and cooked. Set aside to cool slightly while you make the filling. Reduce oven to 160°C/140°C fan forced.

Step 4

To make the filling, use electric beaters to beat the spread, caster sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the almond meal and flour.

Step 5

Spread the jam over the pastry base. Dollop the almond meal mixture on top and gently spread out in an even layer. Sprinkle with the flaked almonds. Bake for 50 minutes or until just firm when lightly touched. Set aside in pan to cool completely then cut into squares to serve.