BAKE SOMETHING NEW
Tom Kerridge, Rosie Birkett and Edd Kimber share their best cake recipes
Still walking? If you’re taking something to eat outdoors, the food should be easily transportable and robust. Bakewells can be transported in a tin, and will hold up against the heat of a sunny day.
QQMakes 16 Prep 30 mins plus chilling Cook 50 mins
FOR THE BASE
150g digestive biscuits
200g blackberry jam, warmed 200g blackberries clotted cream, to serve
FOR THE FILLING
250g butter, softened
100g golden caster sugar, plus
extra for sprinkling
5 eggs, beaten
250g ground almonds
2 tbsp self-raising flour
Q1 To make the base, melt the butter, then cook until it turns a nutty brown colour (this will give extra flavour). Blitz the biscuits to crumbs using a food processor, then add the melted butter and blitz to combine. Press the crumbs into a 20cm square tin lined with baking parchment, then chill until set.
2 Next, make the filling. Beat the butter and sugar until light and fluffy. Add the eggs gradually, then beat in the almonds and flour. Spoon into a piping bag.
3 Heat the oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread the jam over the base, leaving a gap around the edge. Pipe the filling mixture on top, starting with the edge around the jam. Press in the blackberries, sprinkle over some caster sugar and bake for 45-50 mins. The frangipane should be cooked all the way through, with a sugary crust on the top. Remove from the oven and leave to cool. This can be made the day before and kept, wrapped, at room temperature. Bring to a picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.
PER BAR 390 kcals, fat 29g, saturates 13g,
carbs 24g, sugars 17g, fibre 1g, protein 7g, salt 0.6g