I thought I would share this recipe with all you beautiful people because honestly it tastes like heaven and smells even better and if that wasn’t enough it’s super easy to make. This is absolutely set in my top 5 favourite bakes ( yes I rate cakes, right down to my top twenty ). I highly recommend you try this and share with your best friend on a lazy Sunday.
8oz/226g plain flour (plus a little extra for rolling out the pastry on)
6oz/170g granulated sugar
1 beaten egg
1 tsp almond essence
6oz/170g porridge oats
1oz/28g flaked almonds
200g Raspberry Jam.
Preheat oven to 200 degs, Gas 5, fan 170. Grease and line the bottom of a baking tray 7 x 11 inches (swiss roll tin) with baking parchment.
Place the flour and butter into the bowl of a food processor. Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid over mixing if you can. Slowly add the water a little at a time until the mixture comes together in a ball. Wrap the pastry in cling film and place in the fridge for 30 mins.
Whilst the pastry is resting…………
Melt the 4oz of butter for the almond topping in a pan over a low heat, add the sugar oats, egg and almond essence. Set aside.
Roll out the pastry on a floured surface and line the baking tray with the pastry including the sides.
Spread the Raspberry Jam over the base of the pastry.
Pour the warmed butter and sugar mix over the jam and level with a knife.
Sprinkle over the flaked almonds.
Bake for approximately 25 – 30 mins until golden brown on the top.
Slice into 12 pieces when cooled.
And enjoy with your best friend.