Bakewell tart?

[Schroeder]

Do you put almond flavouring in your bakewell tart?

I've just made Nigella's recipe bakewell slice and it doesn't have almond essence in it, dh says "hmm not bakewelly enough".

It's hard for me to judge because I don't like almonds, does it need the almond essence?

i love the almond flavour so would always put it in , and if you don't like almonds and don't put it in might you be in danger ( !) of actually likeing the less "bakewelly" (lovely word ) version ?

Does it have ground almonds in?

I think the problem is the commercially made ones have too much almond flavour in them so when you make them at home the taste is more subtle. That is my excuse anyway