Bakewell tart blondies!
200g plain flour
180g golden caster sugar
115g unsalted butter, melted
100g ground almond flour
2 medium eggs
1 tsp cornflour
1 tsp almond extract
200g white chocolate chunks
100g raspberry jam
50g almonds, peeled and chopped
Preheat your oven to 170 degrees fan and line a 9x9” square tin with baking paper.
Melt your butter in the microwave and briefly place aside to cool.
Add the sugar and almond extract. Mix until well combined.
Add both eggs and mix until combined.
Add in the plain flour, almond flour and cornflour until a smooth batter forms.
Fold in the white chocolate chunks until evenly distributed then pour the blondie batter into your lined tin. Spread out using the back of a spoon.
Dollop your raspberry jam on top and swirl in using a knife.
Sprinkle your chopped almonds on top and then bake your blondies in the oven for 20-25 minutes. I took mine out at the 22 minute mark.
Once baked, take out of the oven and leave to set for a couple of hours.
Once set, cut into squares and serve. Enjoy!