Gooseberry Bakewell Squares with Invicta Gooseberry Preserve
I've always thought gooseberries are one of the most underrated fruits in British baking. Tart, punchy and full of flavour, there's nothing quite like them, and paired with almond frangipane... it's it's a match made in heaven!
These Bakewell Squares are one of my favourite things we've made with our Invicta Gooseberry Preserve. A buttery shortbread base, a thick layer of preserve, frangipane on top and a scatter of flaked almonds to finish. Slice into nine squares and serve with a cup of tea or, if you're feeling indulgent, warm with a scoop of vanilla ice cream and a spoonful of clotted cream alongside.
About the preserve
Invicta is a classic British gooseberry variety: sharp, full of flavour and grown specifically for its depth rather than sweetness. Our Invicta Gooseberry Preserve is made from a single variety, picked at peak season, which means the flavour in the jar is clean, true and intensely gooseberry.
This traybake works with any of our preserves, though firmer set ones work best to avoid any leakage during baking. Raspberry, apricot or plum would all be brilliant alternatives if you want to experiment, or. if our Invicta Gooseberry is out of season.
Gooseberry Bakewell Squares
Helen Upshall
Rated 5.0 stars by 1 users
Servings
9 squares
Cook Time
1 hour
A buttery shortbread base, a generous layer of Invicta Gooseberry Preserve and a golden almond frangipane on top, finished with toasted flaked almonds. One of the great British flavour pairings in traybake form.
Makes 9 squares. Delicious with a cup of tea or served warm with ice cream, custard or clotted cream.
Ice cream or clotted cream (optional but highly recommended for true decadence!)
You will need
You will need a 20cm x 20cm deep, loose-bottom baking tin, greased and lined.
Directions
Preheat the oven: Preheat oven to 180C/160C fan/gas 4.
Make the base: Place the cold butter, sugar and plain flour for the base in a food processor and blitz to form a sandy texture. Add the milk and blitz again just until the dough comes together.
Press and prick the base: Tip the dough into the greased and lined baking tin and press firmly into the tin using the back of a spoon. Prick the base several times all over before setting aside whilst you make the Bakewell mixture.
Make the frangipane: In a bowl beat together the softened butter, sugar and almond extract until smooth. Add the ground almonds and egg and whisk all the ingredients together until incorporated.
Layer up: Spoon and spread the gooseberry preserve over the prepared base before carefully adding the frangipane mixture on top. Using a palette knife, gently spread the frangipane evenly until all the gooseberry preserve is completely covered.
Top and bake: Sprinkle the top with the flaked almonds and bake in the oven for 35 - 40 minutes until the top is golden and set and the almonds are nicely toasted.
Cool and serve: Remove from the oven and allow to completely cool in the tin before removing and slicing into 9 equal squares. Sprinkle over a little icing sugar if desired. Delicious on its own with a cup of tea or served as dessert alongside ice cream, custard or clotted cream.
Recipe Note
This recipe is incredibly versatile and can be baked with any of our preserves, but firmer set preserves work best to avoid any leakage.
