The origins of the traditional bakewell tart are hotly contested. Here is my version, in which I’ve turned the tart into an easy-to-make traybake.
Makes 21 squares
Cake tin needed: a 30 x 23cm (12 x 9in) traybake or roasting tin
4 tbsp raspberry jam
flaked almonds, for sprinkling
for the pastry
175g (6oz) plain flour
85g (3oz) hard butter, dices
for the sponge
115g (4oz) butter, softened
115g (4oz) caster sugar
175g (6oz) self-raising flour
1 level tsp baking powder
2 large eggs
2 tbsp milk
½ tsp almond extract
Step one Preheat the oven to 180°C/Fan 160°C/gas 4.
Step two To make the pastry, measure the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Bind to a dough with two to three tablespoons of cold water. Roll out on a lightly floured surface and line the tin; spread with the jam.
Step three To make the sponge, measure all the ingredients into a large bowl and beat well for 2 minutes or until well blended. Transfer to the tin, level the surface and sprinkle with almonds.
Step four Bake for 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into squares. Lift out using a palette knife.