Blueberry bakewell difficulty ** #37 

Cuts into 18

Preparing time: 20 minutes 

Cooking time: 60 minutes 

Ingredients:

• 350 g ready-made sweet shortcrust pastry 
• 6 tablespoons blueberry jam
• 125 g slightly salted butter 
• 2 eggs
• 125 g caster sugar
• 125 g self-raising flour 
• 1/2 teaspoon baking powder 
• 1 teaspoon almond extract 
• 100 g ground almonds 
• 4 tablespoons flaked almonds 
• 75 g icing sugar, sifted 

1. Roll the pastry on a lightly floured surface and use to line a greased 28 x 18 cm shallow baking tin 
2. Line the pastry case with baking parchment and baking beans 
3. Bake in a preheated oven, 200 C(400 F),Gas Mark 4, for 15 minutes 
4. Remove the paper and beans and bake for further 5 minutes 
5. 'Reduce the oven temperature to 180 C(350 F),Gas Mark, 4
6. Spread the base of the pastry with the jam
7. Beat together the butter, caster sugar, eggs, flour, baking powder and almonds extract in a bowl until smooth and creamy 
8. Beat in the ground almonds 
9. Spoon the mixture over the jam and spread gently in an even layer 
10. Scatter with the flake almonds and bake in the oven for about 40 minutes until risen and just firm to the touch
11. Leave to cool in the tin 
12. Beat the icing sugar with a dash of water in a bowl to give the consistency of thin cream 
13. Spread in the thin layer over the cake 
14. Allow to set, then cut into a squares or fingers.
15. I really hope, you'll enjoy in making this cake! :-D