This is a cross between the classic Bakewell Tart and the more familiar iced version sold in the supermarket, as I love them both equally, but including two kinds of the same cake in one recipe book could be considered a bit overexcitable. I love this cake so much that I would happily have it as a birthday cake, if only my dearly beloved weren’t allergic to almonds. As it is, I make it for myself whenever she is away from home, partly so as not to kick off any throat-closures, and partly as a large saccharine comfort in her absence. You can make this as a large tart (recommended), or smaller lunchbox-sized morsels (also recommended).
© Jack Monroe, 2019. Images:© Patriciat Niven, 2019.