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 raspberry bakewell slice tray bake with sweet, fruity hits. I'm genuinely proud of this one.

Here's what to do to make this raspberry bakewell slice tray bake. Makes 16 decent sized portions.

Ingredients

Equipment

Instructions

To make the pastry

1. Preheat the oven to at 200C (180C fan-assisted, 400F).
2. 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.
3. Add the cold water and either pulse in the food processor, or mix through with a round knife until it comes together.
4. Knead the pastry a couple of times so it comes together in a smooth ball, put in the fridge to chill for 15 minutes.
5. Roll out on a lightly floured board to create a rectangle a couple of inches wider and longer than the base of the tin.
6. Lightly grease and flour the tin, then line with the pastry so it comes up the sides a bit.
7. Prick all over with a fork.
8. Cover with greaseproof and baking beans.
9. Bake blind 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.
10. 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. Reduce the oven temperature to 180C (160C fan-assisted, 350F).
2. In a large bowl, beat the sugar and butter together until fluffy.
3. Beat in the eggs and vanilla.
4. Fold in the flour and ground almonds until combined into a thick batter.
5. Spoon carefully on top of the raspberry layer and flatten off.
6. Top with the flaked almonds, scattered evenly.
7. Bake in the middle of the oven 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.
8. 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!

Yum! What do you think of this raspberry bakewell slice tray bake?

Here's that recipe again in easy to print format.

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5 from 1 vote

Raspberry bakewell slice 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 raspberry bakewell slice tray bake with sweet, fruity hits.

Prep Time30 mins

Cook Time1 hr 10 mins

Total Time1 hr 40 mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Keyword: cake, raspberry, raspberry bakewell, tray bake

Servings: 16 slices

Calories: 572kcal

Author: Emily Leary

Ingredients

For the pastry

• 200 g (7.1 oz) plain flour
• 100 g (3.5 oz) cold slightly salted butter
• 15 g (0.5 oz) icing sugar
• 40 ml (1.4 floz) cold water

For the raspberry layer

• 150 g (5.3 oz) seedless raspberry jam
• 100 g (3.5 oz) fresh raspberries

For the sponge

• 400 g (14.1 oz) slightly salted butter
• 400 g (14.1 oz) sugar
• 6 eggs
• 2 tsp vanilla extract
• 400 g (14.1 oz) flour
• 100 g (3.5 oz) ground almonds
• 50 g (1.8 oz) flaked almonds

For the glaze:

• 1 tbsp seedless raspberry jam
• 1 tbsp boiling water

Equipment

• Weighing scales
• Measuring spoons
• Mixing bowl
• Electric whisk
• Metal spoon
• Food processor
• Rolling pin
• Fork
• 12 inch x 8 inch x 2 inch baking tin
• Baking paper
• Baking beans
• Kitchen knife
• Pastry brush
• Wire cooling rack

Instructions

To make the pastry

• Preheat the oven to 200C (180C fan-assisted, 400F).
• 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.
• Add the cold water and 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, put in the fridge to chill for 15 minutes.
• Roll out on a lightly floured board to create a rectangle a couple of inches wider and longer than the base of the tin.
• Lightly grease and flour the tin, then line with the pastry so it comes up the sides a bit.
• Prick all over with a fork.
• Cover with greaseproof and baking beans.
• Bake blind 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.
• 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

• Spread the raspberry jam 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).
• In a large bowl, beat the sugar and butter together until fluffy.
• Beat in the eggs and vanilla.
• Fold in the flour and ground almonds until combined into a thick batter.
• Spoon carefully on top of the raspberry layer and flatten off
• Top with the flaked almonds, scattered evenly
• Bake in the middle of the oven for 1 hour, or until it's firm in the middle.
• 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.
• 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.

Notes

Store any remaining slices in a sealed container in a cool place. They should keep for 3-5 days.

Nutrition

Calories: 572kcal | Carbohydrates: 65g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 129mg | Sodium: 251mg | Potassium: 108mg | Fiber: 3g | Sugar: 32g | Vitamin A: 870IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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