My sister found a recipe on a vegan Facebook group for bakewell slices that she wanted to try so we went to our local supermarket to have a go at baking it ourselves! We adjusted the recipe slightly to accommodate our tastes. I also made it for the bake-off we are holding at work which were a hit!
The first time round, we made it with a shop-bought ready made short crust pastry which was nice and easy. The blind bake was a little more difficult, only because we didn’t have the tools we needed but we made it work!
The second time round, I found a short-crust pastry recipe online which I used, which you can find here. It was a little bit more effort with the manual labour but it was the same.
Ingredients for the Frangipane Mix
- 120g self-raising flour
- 120g caster sugar
- 130g ground almonds
- 40g desiccated coconut
- 130ml vegetable oil
- 50ml plant milk
- 1tsp almond extract
Other Ingredients
- Pastry ingredients/Ready-made pastry
- Icing sugar
- Flaked almonds and/or cherries for topping
- Raspberry jam
Steps
- Line your baking tin with your pastry (ready-made or from scratch). If you have a loose bottomed tin, you won’t need to line your tin with parchment paper, but if you don’t then I highly recommend it!
- Blind bake this as instructed.
- Mix the frangipane ingredients in a bowl. If it seems a little dry, add a bit more plant milk.
- When your pastry is baked and taken out of the oven, let it cool.
- Spread jam along the bottom of the pastry to your taste. I personally like a thick layer.
- Put the frangipane mix on top of the jam.
- Bake for another 30 minutes.
- Take out of the oven and let it cool completely!
- Mix icing as per instructions on the packet.
- Pour over the bake as evenly as you can.
- Spread flaked almonds over the top to set in the icing.
- Let the icing harden before eating!
The bake went down a treat at work and everyone enjoyed it! It came out much better than I anticipated, but I do wish I had lined the bottom with more jam!
I took some home for Tom and he was impressed! I’ll definitely be making it again in the future.
If you try out the recipe, make sure you share your photos and I hope you enjoy!
VGN Annabel 