The BBC Good Food logo
Blackberry bakewell squares on a chopping board

Blackberry bakewell squares

By
A star rating of 3.9 out of 5.10 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 16

Make these seasonal blackberry bakewells for dessert to round off a picnic. They're easy to transport in a tin and will hold up against the heat of a sunny day

  • Vegetarian
Nutrition: Per square
NutrientUnit
kcal390
fat29g
saturates13g
carbs24g
sugars17g
fibre1g
protein7g
salt0.6g
Advertisement

Ingredients

For the base

  • 80g butter
  • 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

Method

  • STEP 1

    To make the base, melt the butter, then sizzle until it turns a nutty brown if you want some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set. 

  • STEP 2

    Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating, then spoon into a piping bag.

  • STEP 3

    Heat oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge. Pipe the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the 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. Can be made the day before and kept, wrapped, at room temperature. Bring to the picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.

Goes well with

Recipe from Good Food magazine, August 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.9 out of 5.10 ratings
Advertisement
Advertisement
Advertisement

Sponsored content