Raspberry Bakewell Slice – The Private Chef
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RASPBERRY BAKEWELL SLICE
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Raspberry Bakewell Slice – The Private Chef
To accompany my massimo Chai Latte with extra syrup, there is nothing that pleases me more
than treating myself to a Raspberry and Almond Square from Costa. Emulating one of my
serious girl crushes, The Londoner, who famously re-vamped Starbuck’s Lemon Drizzle Cake,
here is a recipe for your very own slice of frangipane heaven. Forget the emulsifiers, additives
and dodgy sounding E numbers. This tea time treat is made entirely from simple, honest
ingredients and a whole lotta love. When I open my bakery (notice the optimistic use of the word
‘when’, not ‘if’), these Bakewell slabs will undoubtedly take pride of place in my shop window.
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The buttery shortbread base paired with sweet raspberries and gooey frangipane make this one
of my all time favourite recipes. Here’s hoping that it will be right up your street, too!
Ingredients
For the shortbread layer
120g butter
120g plain flour
60g semolina
60g caster sugar
For the frangipane layer
150g butter
150g caster sugar
3 eggs
150g ground almonds
For the filling and topping
half a jar of raspberry jam
30g flaked almonds
Method
Preheat the oven to 180°C and line a 9×13 inch baking pan with greaseproof paper. To make
the crumbly shortbread base, mix together the butter, flour, semolina and sugar in a large bowl
until it forms a dough. Press the dough into your lined tray, prick it all over with a fork and bake
for 15 minutes, until golden brown all over.
Turn the oven down to 165°C, leave the shortbread to cool and make the frangipane. Beat
together the butter and sugar for a full two minutes, until pale and fluffy. Beat in one egg,
followed by a third of the ground almonds, and repeat until everything is as smooth as can be
(and you run out of eggs).
Generously spread the raspberry jam over the shortbread, making sure to reach all the edges
and corners. We don’t want any sub-standard jam-less patches!
Pour the frangipane mix on top and carefully spread it out evenly, flattening it with a spatula.
Don’t forget to scatter those almonds! Many, many a time have I enthusiastically plunged my
bake into the oven, only to discover a few hours later, with shock and disbelief, the unused
toppings waiting forlornly on the side.
Bake for 30 minutes until lovely and golden brown all over. To check whether the frangipane
layer is done, tap the surface. If your finger leaves an indent or the top breaks, leave it a little
longer. If it is bouncy and springs back, hoorah, it’s done!
Leave them to cool for a good couple of hours before removing from the tin and cutting into
rectangles, squares, triangles: whichever shape takes your fancy. I quite like the idea of cutting
them into little squares and having your own range of M&S mini bites – an idea for a Christmas
party anyone? The M&S cranberry, yoghurt, oatberry cluster mini bites are probably my faves.
Time for some weekend recipe testing!
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Raspberry Bakewell Slice – The Private Chef
Camille xo
http://www.cococami.blogspot.co.uk
ANNE August 5, 2015 at 4:09 pm REPLY →
I am just baking this now and feeling quite optimistic. Looking good in the oven and
smell delicious. Will let you know how they turn out. I just find the Costa bakes so
scrummy, it would be perfect if they taste as good as that!
ROSEBUDBAKES August 24, 2015 at 7:21 pm REPLY →
Amazing! How did they turn out, Anne? Hopefully just as tasty as the real deal?
They are simply my favourite thing to get from Costa, but have you noticed
they’ve made them square now instead of rectangular? So strange, but they still
taste the same thank goodness! Rosie x
MUMSTHEWORD January 23, 2016 at 1:13 pm REPLY →
Hi Rosie I love this recipie and am going to bake it tomorrow. I’m just wondering when
you put the frangipane on at what temp do u bake it in the oven no is it 165c or 180c.
Thanks so much ������
ANNIE March 19, 2016 at 2:26 pm REPLY →
Wanted a Costa look-alike for their raspberry bake, this is it! Looking forward to trying
more of you recipes. Thank you.
MARTA July 17, 2016 at 9:29 pm REPLY →
Oh, this bakewell is amazing!! I have been trying to replicate the costa slice many
times but was never even close. This recepie nails it. Thank you ����
HANNAH July 25, 2016 at 6:46 pm REPLY →
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Raspberry Bakewell Slice – The Private Chef
Ive just made these!!
Theres no “ifs or buts” this is definitely the costa raspbery and almond slice! ��
Chucked a bit round to the elderly neighbours for brownie points, they think im
awesome! Lmao!
Cheers for the recipe!
TOM DUNNE October 7, 2018 at 2:10 pm REPLY →
I’ve made these twice, and both times they have been so yummy and sweet , thank
you!!
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Raspberry Bakewell Slice – The Private Chef
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