BAKEWELL BARS

These have become classics at Violet Bakery. Baked in a tray, like a blondie or brownie, they sit on a layer of shortbread rather than shortcrust pastry. We also change the preserves seasonally. I love cherry or apricot preserve in the summer, but if you prefer to stick to the classic Bakewell use raspberry jam.

MAKES 12 BARS FOR THE BASE

★ 250g plain flour

★ 100g icing sugar

★ ½ tsp salt

★ 200g unsalted butter, cold, cubed

★ 200g good-quality cherry jam

FOR THE TOPPING

★ 200g unsalted butter, softened

★ 200g golden caster sugar

★ ¼ tsp almond extract

★ ½ tsp vanilla extract

★ ¼ tsp fine sea salt

★ 2 eggs plus 1 egg white

★ 150g whole almonds (skin on), roughly chopped

★ 50g plain flour

★ 1½ tsp baking powder

TO DECORATE

★ 3 tbsp fresh lemon juice

★ 300g icing sugar

★ preserved cherries, such as Amarena variety or Luxardo brand

★ Preheat the oven to 200C/180C fan/gas 6. Butter and line an 18cm × 30cm baking tin with baking paper.

★ For the shortbread base, combine the flour, icing sugar, salt and butter in a food

processor and blitz until the mixture has just come together into a ball. Press evenly into the prepared tin. Bake for 20 minutes until golden brown, then remove from the oven and reduce the temperature to 180C/160C fan/gas 4. Let the base cool for 10 minutes before spreading the jam gently over the top.

★ For the topping, beat the butter and sugar together until creamy but not fluffy. Add the extracts, salt, eggs and egg white, then beat well.

★ Stir in the chopped almonds, flour and baking powder just to combine. Dollop this over the jam (no need to spread it evenly as it will melt into place in the oven; spreading it can cause the jam to get mixed in rather than remaining as its own layer. Return to the oven for 30-40 minutes, or until golden and set. Allow to cool for 20 minutes.

★ Meanwhile, whisk together the lemon juice and icing sugar until smooth. Spread this over the cooled Bakewell, then slice into fingers. Decorate each slice with a preserved cherry.

★ These will keep in an . airtight container for up to five days.