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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
Keyword: cake, raspberry, raspberry bakewell, tray bake
Servings: 16 slices
Calories: 572kcal
Author: Emily Leary



For the pastry

  • 200 g plain flour
  • 100 g cold slightly saltedĀ 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


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.


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


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