After reading the title you are either very intrigued or thinking I'm full of it! It is in fact our friends that have told me that my Bakewells are better than Mr Kipling and some of them are real conniosseurs in the cake eating world!
The secret is the almond essence that goes into the recipe to make them extra almondy and making them as little tartlet so you don't feel too guilty for eating more than one!
This super simple and super yummy recipe is as follows.
Ingredients: Makes 12 tartlets
75g caster sugar
75g butter/margarine
1tsp almond essence
75g almond essence
25g plain flour
1 egg
raspberry jam
flakes almonds
12 mini pastry cases/ ready rolled shortcrust pastry to line 12 cupcake tin
If you are a die-hard pastry maker you could make your own to line the the tray, but I don't usually have time.
To make:
Preheat oven to 200'c
Cream marg and sugar until light and fluffy. The secret is to get lots of air into the mixture at this point to make your Bakewells light.
Add in egg and vanilla essence until the mixture is smooth.
Fold in almond essence and then flour. Make sure you lift and fold the mixture so you add lots of air.
In each pastry case add a tsp of raspberry jam (you can use any red jam or even lemon curd, what
ever suits your fancy.)
Cover the jammy cases with frangepan (almond mixture)
Sprinkle over with flaked almonds.
Bake for approximately 15min until golden brown.
Leave cool or serve at a warm temperature, either way they are irresistible (as you can see from the first picture one got nabbed before I even took the picture!)
Remember the jam will be BURNING hot straight from the oven, you have to let them cool before eating!
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