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

For the pastry:

200g (7 oz) plain flour
100g (3.5 oz) cold slightly salted butter
15g (0.5 oz) icing sugar
40ml (1.4 fl oz) cold water

For the raspberry layer:

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

For the sponge:

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

Instructions

To make the pastry:

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 at 200C (180C fan assisted, 400F) 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:

Beat everything together until combined into a thick batter
Spoon carefully on top of the raspberry layer and flatten off with a palette knife
Top with the flaked almonds, scattered evenly
Bake in the middle of the oven at 180C (160C fan assisted, 350F) 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.
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! ;)

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

Raspberry bakewell slice tray bake

Servings: slices

Author: Emily Leary

Print Recipe Pin Recipe

Metric - Ounces

Ingredients

For the pastry:

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

For the raspberry layer:

150 g seedless raspberry jam
100 g fresh raspberries

For the sponge:

400 g butter
400 g sugar
6 eggs
2 tsp vanilla extract
400 g flour
100 g ground almonds
50 g 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

Instructions

To make the pastry:

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 at 200C (180C fan assisted, 400F) 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:

Beat everything together until combined into a thick batter
Spoon carefully on top of the raspberry layer and flatten off with a palette knife
Top with the flaked almonds, scattered evenly
Bake in the middle of the oven at 180C (160C fan assisted, 350F) 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.
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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: cakes and bakes

Keywords: cake, raspberry, raspberry bakewell, tray bake

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Ingredients

Instructions