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Preheat the oven to 160°C fan (360°F/GM5). Line a 23cm x 23cm baking tin with baking parchment.
For the shortbread, place the flour, sugar, semolina, baking powder, butter, vanilla extract and ground almonds into a food processor and pulse until the mixture comes together.
Press evenly into the lined tin, prick all over with a fork and place in the fridge for 20 minutes until firm. Bake on the middle shelf of the oven for 20 minutes until a pale biscuit colour. Remove and leave to cool.
Spread the mincemeat evenly all over the shortbread.
For the bakewell, cream the butter and sugar together until light and fluffy. Add the eggs and egg yolk gradually, then stir in the vanilla extract, ground almonds and flour.
Spread the bakewell mixture over the mincemeat and bake on the middle shelf of the oven for 25 minutes.
Remove from the oven, scatter the flaked almonds over the top and return to the oven to bake for a further 15 minutes until golden brown.
Leave to cool, dust with icing sugar and slice into squares
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