Here’s what happens when Bakewell Tart meets flapjack: a moist, chewy, tasty alliance of flavours and textures.
Makes: 16 squares or 12 bigger slices
Time: About 45 minutes + cooling time
Level: Quite easy
Tin: 20cm/8” square tin
- 175g/6oz butter or use Flora/Stork/Buttery etcetera
- 175g/6oz golden syrup
- 175g/6oz caster sugar (white or golden)
- 300g/10oz – 350g/12oz porridge oats
- 75g/2½oz ground almonds
- 75g/2½oz flaked almonds
- 100g/3½oz raspberries*
- 1 tsp almond extract
*I used frozen raspberries, but fresh might be even nicer
1. Preheat oven to 170°C / Fan 150°C / 325°F / Gas 6. Grease the tin and line with baking parchment.
2. Melt the butter (or Flora etc.) sugar and syrup together in a large saucepan.
3. In a large bowl, mix together the oats, ground almonds, 50g/1¾oz flaked almonds and the raspberries.
4. Pour the melted mixture over the dry mixture, stir in the almond extract and mix it all together really well, but gently to keep some of the raspberries intact. Spoon it into the tin and scatter over the remaining 25g/1oz flaked almonds.
5. Press the mixture down well and tap the tin a couple of times on your work surface to release any trapped air. Bake for 40 – 45 minutes. Cover with foil in the latter stages if the almonds are darkening too much.
6. Allow to cool in the tin. When cool, remove and cut into squares or slices
NB Originally, in keeping with the Bakewell Tart theme, I planned to have some raspberry jam somewhere in the recipe, either as a layer or on top, then decided it would make the overall taste a little too sweet. But I’ll leave that open to you as an option. Let me know if it works for you.
I hope you make and enjoy this recipe. Click this link for more tasty traybake recipes. Here are some popular choices that I’m sure you’ll love too: