Buttery, moreish raspberry Bakewell tray bake (recipe)

Buttery, moreish raspberry Bakewell tray bake

A light almond cake batter, sweet raspberry jam, fresh raspberries, sweetened shortcrust pastry and a few flaked almonds and I give you one serious delicious, buttery tray bake with sweet, fruity hits. I’m genuinely proud of this one.

Here’s what to do. Makes 16 decent sized portions.


For the pastry:

  • 200g plain flour
  • 100g cold slightly saltedĀ butter
  • 15g icing sugar
  • 40ml cold water

For the raspberry layer:

  • 150g seedless raspberry jam
  • 100g fresh raspberries

For the sponge:

  • 400g buter
  • 400 sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 400 flour
  • 100g ground almonds
  • 50g flaked almonds

For the glaze:

  • 1 tbsp seedless raspberry jam
  • 1 tbsp boiling water

You’ll also need:

  • A mixing bowl
  • A big spoon (or electric beater)
  • Food processor (optional)
  • 12inch x 8inch baking tray, approx 2inch deep
  • Greaseproof paper
  • Baking beans
  • A sharp knife
  • A palette knife
  • A pastry brush


To make the pastry:

  1. Cube the butter and either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined
  2. Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together
  3. Knead the pastry a couple of times so it comes together in a smooth ball, put in the fridge to chill for 15 minutes
  4. Roll out on a lightly floured board to create a rectangle a couple of inches wider and longer than the base of the tin
  5. Lightly grease and flour the tin, then line with the pastry so it comes up the sides a bit
  6. Prick all over with a fork
  7. Cover with greaseproof and baking beans
  8. Bake blind at 180C fan assisted for 10 minutes (this stage is what helps ensure the pastry is cooked and not soggy at the end) until just slightly taking on colour
  9. Remove the paper and beans and trim off the spare with a sharp knife while it’s still hot, leave to cool for 10 minutes

To make the raspberry layer

  1. Spread the raspberry jam on top of the pastry up to the edges
  2. Dot the raspberries on top, so they are fairly evenly spaced

To make the sponge:

  1. Beat everything together until combined into a thick batter
  2. Spoon carefully on top of the raspberry layer and flatten off with a palette knife
  3. Top with the flaked almonds, scattered evenly
  4. Bake in the middle of the oven at 160C fan assisted for 1 hour, or until it’s firm in the middle. Mine rose fairly evenly the very outer edges did slant down a touch – no idea how to avoid that, but it certainly doesn’t spoil the bake.
  5. Cool in the tin on a wire rack

To finish:

  • When completely cool and still in the tin, use a very sharp knife to slice the tray bake carefully into 16 equal pieces (I used a folded piece of paper as a guide)
  • Finally, mix together the jam and boiling water in a small dish and brush all over the top of the cake. Allow to sink in for a few minutes, then serve

And in case you were wondering…nope, not a soggy bottom in sight! ;)


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