Bakewell tray bake

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.

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?

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Looking for more tray bakes to try? Try my roundup of the best tray bakes to try from Pinterest.