Frugal Bakewell Slice

8oz unsalted butter (extra for greasing tin too)

5oz sugar

1 tsp vanilla extract

1 egg yolk

10oz plain flour.

Pinch of salt.

6oz unsalted butter or margerine

6oz sugar

3 eggs

6oz Self Raising flour

1 tsp almond extract

1 tsp vanilla extract

A few sliced almonds to scatter on top.

1/2 jar raspberry jam

1. Turn oven on 180⁰C.

2. Line a tin about 12″”x8″ x2″ deep with parchment paper and grease.

3.Make the short bread by mixing the butter and sugar together until creamy and pale.

4.Add the vanilla extract and the egg yolk and whisk.

5. Add the flour and salt and stir until it forms a dough.

6. Put the dough (which is very soft) on to a piece of cling film and wrap and put in the fridge for 30mins.

7. After 30 mins break it up and place it in the tin. Using the heel of your hand spread it in an even layer on the bottom of the tin, prick it all with a fork, and then place into the oven for 15 mins.

8. Make the cake by whisking the sugar and the butter together until pale. Add the vanilla and almond essence and eggs gradually. Add the flour and gradually fold in with a spoon.

9. After the short bread has part cooked for 15 mins take it out. Turn the oven down to 160⁰C. Spread the short bread evenly with jam, leaving a little border from the edge.

10. Spread the cake mixture over the top and scatter with almonds.

11. Bake again for 25 to 30 minutes, or until it is golden brown and firm to the touch.

12. Leave it to completely cool in the tin.

13. I said completely cool before you test it Mr S

14. Divide into slices.

This is not the cheapest cake to make but Bakewell is one of my favourites.