Cuadrados tipo Bakewell con relleno de empanada dulce

Ingredientes

• 150 g Butter (cold)
• 300 g Plain flour
• 35 g Caster sugar
• 3 tbsp Cold water (or milk)
• 250 g Baking spread (softened)
• 250 g Golden caster sugar (or regular caster sugar)
• 4 Eggs (large)
• 1 tsp Almond extract
• 125 g Self raising flour
• 125 g Ground almonds
• 1/2 tsp Baking powder
• 400 g jar of Mincemeat
• 50 g Flaked almonds
• 2 heaped tbsp Icing sugar
• Water to make a thick paste

Preparación

1. 1

   Grease and line a 12" x 9" traybake tin

2. 2

   Start by making the pastry. Rub the butter into the plain flour and caster sugar until it resembles breadcrumbs. You can use your fingers or a food processor to do this. Add the cold water (or milk) and bring the mixture together to form a dough

3. 3

   Tip the dough into the tin and spread it out into an even layer, pressing it down with your fingers until compact and even. Prick it all over with a fork. Chill it in the fridge for 30 minutes. Meanwhile, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

4. 4

   Bake the pastry for 20 minutes, or until lightly golden on the edges, take it out and set aside. Leave your oven on

5. 5

   Make the sponge by mixing the butter and the golden caster sugar together, ideally using an electric mixer for 3 minutes

6. 6

   Mix in the eggs and almond extract

7. 7

   Gently whisk or fold in the ground almonds, baking powder and self raising flour

8. 8

   Spoon the mincemeat over the pastry base and spread it out

9. 9

   Gently spoon the cake batter over the top and spread it out into an even layer. Sprinkle over the toasted flaked almonds

10. 10

    Bake for 35 minutes or until it is a lovely golden brown all over, and a skewer inserted in the centre comes out clean. Leave to cool completely in the tin

11. 11

    When fully cool, mix the icing sugar with water and pipe it over the sponge in a zig zag pattern

12. 12

    Cut into squares and serve. Store leftovers in an airtight container for up to 3 days