Bakewell blondies
Makes: 16 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Bakewell blondies
Buttery shortbread is topped with a fudgy blondie mix swirled with the classic flavours of a Bakewell tart
Makes: 16 squares
Prep time: 20 minsTotal time: 
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Nutritional information (square)
Calories
503Kcal
Fat
23gr
Saturates
11gr
Carbs
69gr
Sugars
44gr
Fibre
1gr
Protein
8gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the biscuit base
- 250g butter
- 125g light brown sugar
- 300g plain flour
- 30g cornflour
For the blondie filling
- 180g white chocolate, chopped into chunks
- 250g butter
- 5 medium eggs
- 325g light muscovado sugar
- 1 tsp vanilla bean paste
- 150g plain flour
- 100g ground almonds
- 200g raspberry jam
- 25g flaked almonds
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a 30cm square loose-bottomed cake tin. Start with the biscuit base. Cream together the butter and light brown sugar until just combined, then gently beat in the flour and cornflour until the mixture comes together into a soft dough. Press into the bottom of the prepared tin and smooth with a palette knife, so you have an even layer. Prick the surface and bake for 20 minutes, until lightly golden. Remove from the oven.
- For the filling, reserve around 75g of the white chocolate and put the rest in a pan with the butter. Heat gently until melted, then remove from the heat and set aside to cool slightly.
- Whisk together the eggs, muscovado sugar and vanilla bean paste. In a separate bowl, mix the plain flour and ground almonds.
- When the chocolate has cooled, whisk it into the sugar and egg mixture, until smooth and well combined. Slowly fold in the flour and almonds, followed by the remaining white chocolate. Transfer to the prepared tin. Dot the surface with large dollops of jam and, using the tip of a knife or chopstick, swirl it into the cake mix. Sprinkle over the flaked almonds and bake for 45-50 minutes, until the surface has just started to crack and the cake feels set but with a slight wobble. Leave to cool in the tin for a few minutes, then remove and cut into squares to serve.
