This is my second attempt at making a bakewell tart (I so love using my fluted flan tin that any excuse to use it is a brilliant excuse!). The first one I tried had more of a marzipan-y top and someone suggested that I try making a sponge and adding a lot of almond extract and flaked almonds on top. It seemed to work…I just need to make sure I have the jam-sponge ratio correct. But it is looking good, doncha think? 🙂
Once I perfect it, I’ll share the recipe!
Yellywelly 