This Bakewell tray bake boasts a crisp shortcrust pastry base, a layer of sweet jam dotted with fresh raspberries, and a soft, almond-enriched sponge.
It's really easy to make, yet looks the business and is perfect for cutting into squares to share at a gathering of take on a picnic.
To make it, you'll start with a really simple shortcrust pasty, made from just butter, flour, a touch of sugar and a splash of water.
You'll line the base of your tray with it and blind bake (part-baking before filling) so that you're certain of getting a really crisp, perfect pastry base.
Next, you'll spread on a thick layer of tangy raspberry jam and then dot with fresh raspberries.
For the almond sponge, you'll beat butter, sugar and eggs together, then fold in flour and ground almonds. To make really ramp up the gorgeous Bakewell flavour, you'll also add vanilla and almond extract - the smell is divine!
With your sponge batter made, you'll pile it into the tin on top of the pastry and raspberries, scatter with flaked almonds and bake! A glaze made from raspberry jam helps add shine to the top of this beautiful bake.
Here's the full recipe for my raspberry Bakewell tray bake, complete with plenty of step-by-step pictures to help you along every step of the process.
Ingredients
For the pastry
- 250 g (1⅔ cups) plain white flour (all purpose flour) all purpose flour
- 125 g (9 tbsp) slightly salted butter cold and cubed
- 20 g (3 tbsp) icing sugar (powdered sugar) powdered sugar
- 2-3 tbsp cold water
For the raspberry layer
- 300 g (1 cup) seedless raspberry jam
- 100 g (3.5 oz) fresh raspberries
For the sponge
- 265 g (2 sticks + 3 tbsp) slightly salted butter
- 265 g (1½ cups) white caster sugar (superfine sugar)
- 4 medium free range eggs beaten
- 2 tsp vanilla extract
- 1 tsp almond extract
- 265 g (1¾ cups + 1 tbsp) plain white flour (all purpose flour) all purpose flour
- 65 g (⅔ cup) ground almonds (almond meal) almond meal
- 100 ml (⅓ cup) whole milk
- 50 g (½ cup) flaked almonds
For the glaze
- 2 tbsp seedless raspberry jam
- 1 tbsp boiling water
Equipment
Instructions
To make the pastry
Preheat the oven to 220C (200C fan-assisted).
Sift the flour and icing sugar into a mixing bowl.
Cube the butter and add to the bowl.
Either rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined.
Add the cold water.
Either pulse in the food processor, or mix through with a round knife until it comes together. Knead the pastry a couple of times so it comes together in a smooth ball. If it’s very soft, wrap and chill in the fridge until firm enough to work with.
Roll out on a lightly floured board to create a rectangle 5cm (2 inches) wider and longer than the base of the tin.
Lightly grease the tin, then line with the pastry so it comes up the sides a bit. Trim to neaten, if necessary.
Prick all over with a fork. Chill in the fridge for 5-15 minutes or until firm to the touch.
Cover with greaseproof and baking beans.
Bake blind for 15 minutes (this stage is what helps ensure the pastry is cooked and not soggy at the end) until just slightly taking on colour.
Remove the paper and beans and leave to cool for 10 minutes.
Turn the oven down to 180C (160C fan-assisted).
To make the raspberry layer
Stir the raspberry jam to loosen, then spread on top of the pastry up to the edges.
Dot the raspberries on top, so they are fairly evenly spaced.
To make the sponge
Reduce the oven temperature to 180C (160C fan-assisted, 350F).
Put the sugar and butter in a bowl.
Beat together until very pale and fluffy.
Add the eggs, milk, vanilla and almond extract.
Whisk again.
Add the flour and ground almonds.
Fold in until combined into a thick batter.
Spoon in dollops into the tin so that you don't disturb the raspberry layer.
Gently level off.
Top with the flaked almonds, scattered evenly
Bake in the middle of the oven for 1 hour - 1 hour 15 minutes, or until it's firm in the middle.
Cool in the tin on a wire rack
To finish
Once completely cool, run a palette knife or cutlery knife around the edges of the tin to loosen, then turn the bake out and place on a board.
Mix together the jam and boiling water together in a small dish until smooth, then brush all over the top of the cake. Allow to sink in for a few minutes.
Use a very sharp knife to slice carefully into 12-16 equal pieces.
Yum! What do you think of this raspberry bakewell slice tray bake?
Print this bakewell tray bake recipe
Bakewell Tray Bake
Ingredients
For the pastry
- 250 g (1⅔ cups) plain white flour (all purpose flour) all purpose flour
- 125 g (9 tbsp) slightly salted butter cold and cubed
- 20 g (3 tbsp) icing sugar (powdered sugar) powdered sugar
- 2-3 tbsp cold water
For the raspberry layer
- 300 g (1 cup) seedless raspberry jam
- 100 g (3.5 oz) fresh raspberries
For the sponge
- 265 g (2 sticks + 3 tbsp) slightly salted butter
- 265 g (1½ cups) white caster sugar (superfine sugar)
- 4 medium free range eggs beaten
- 2 tsp vanilla extract
- 1 tsp almond extract
- 265 g (1¾ cups + 1 tbsp) plain white flour (all purpose flour) all purpose flour
- 65 g (⅔ cup) ground almonds (almond meal) almond meal
- 100 ml (⅓ cup) whole milk
- 50 g (½ cup) flaked almonds
For the glaze
- 2 tbsp seedless raspberry jam
- 1 tbsp boiling water
Instructions
To make the pastry
- Preheat the oven to 220C (200C fan-assisted / 430F).
- Sift the flour and icing sugar into a mixing bowl.
- Cube the butter and rither rub together with the flour and icing sugar by hand in a bowl or pulse in the food processor until fully combined.
- Add the cold water, then either pulse in the food processor, or mix through with a round knife until it comes together.
- Knead the pastry a couple of times so it comes together in a smooth ball. If it’s very soft, wrap and chill in the fridge until firm enough to work with.
- Roll out on a lightly floured board to create a rectangle 5cm (2 inches) wider and longer than the base of the tin.
- Lightly grease the tin, then line with the pastry so it comes up the sides a bit. Trim to neaten, if necessary.
- Prick all over with a fork. Chill in the fridge for 5-15 minutes or until firm to the touch.
- Cover with greaseproof and baking beans, then bake blind for 15 minutes (this stage is what helps ensure the pastry is cooked and not soggy at the end) until just slightly taking on colour.
- Remove the paper and beans and leave to cool for 10 minutes.
- Turn the oven down to 180C (160C fan-assisted / 350F).
To make the raspberry layer
- Stir the raspberry jam to loosen, then spread on top of the pastry up to the edges.
- Dot the raspberries on top, so they are fairly evenly spaced.
To make the sponge
- Reduce the oven temperature to 180C (160C fan-assisted / 350F).
- Put the sugar and butter in a bowl and beat together until very pale and fluffy.
- Whisk in the eggs, milk, vanilla and almond extract.
- Fold in the flour and ground almonds until combined into a thick batter.
- Spoon in dollops into the tin so that you don't disturb the raspberry layer. Gently level off.
- Top with the flaked almonds, scattered evenly
- Bake in the middle of the oven for 1 hour - 1 hour 15 minutes, or until it's firm in the middle.
- Cool in the tin on a wire rack
- To finish
- Once completely cool, run a palette knife or cutlery knife around the edges of the tin to loosen, then turn the bake out and place on a board.
- Mix together the jam and boiling water together in a small dish until smooth, then brush all over the top of the cake. Allow to sink in for a few minutes.
- Use a very sharp knife to slice carefully into 12-16 equal pieces.
Video
Notes
Nutrition
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Linda says
No mention of the milk. that is in the list of ingredients, do you put it in with the almonds and flour?
Can this be frozen successfully
Emily Leary says
Hi. The milk goes in with the eggs, vanilla and almond extract. Yes, it freezes well. Just make sure it's well wrapped and in a sealed container to avoid freezer burn.
Sammie Hodges says
This looks delicious! Gonna bookmark :)
Karen Hannah says
Oooh, I'm hosting a McMillan Coffee morning next week and this would be perfect. I'll have to try the recipe out beforehand though. You know, just to check it out ;)
Mammasaurus says
Phwoarrrr! Looks lush Emily!
Carina says
This looks lovely Emily, well done for a non-soggy bottom too! x
Steph (@imcountingufoz) says
Oh good lord Emily. Can I come round for tea?