Bakewell Slices

Preheat the oven to 180ºC fan oven/200ºC/gas 6.
Line a 20 x 30cm baking tray, with greaseproof paper or a teflon sheet.
To make the pastry, put the butter and flour in a food processor and pulse until it looks like breadcrumbs. Add the beaten egg and the water. Pulse until the mixture forms a ball. Do not overwork at this point.
Tip onto a floured surface and roll out to 2 mm thick. Line the bottom of the baking tray.
Spread the jam over the pastry.
Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat well.
Add the flour, ground almonds and baking powder and fold in gently. Pour the jam over and spread evenly.
Place in the oven for 30-35 minutes. The sponge should spring back when gently touched and the top sould be golden brown.
Once cooled, spread the icing over the top. Sprinkle over with the flaked almonds.

Pastry

Sponge

The rest

1 1/2 mugs/300g icing sugar for topping, mixed with 2-3 tablespoons water to make a stiff paste.
2 tablespoons flaked almonds

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