Raspberry Bakewell slice

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• Erin

  2010-10-09 09:40:39.325812

  Erin rated and commented on this recipe

  

  I made this to take to a staff meeting last week and it got rave reviews! I didn't have the right size tin so had to cook mine for longer than the recipe stated so that the sponge cooked through, but it ended up perfect, very moist. Hubby said I should add more almond extract next time so I might do that, but that's just personal taste. Excellent recipe!

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• Sam

  2010-10-10 15:37:23.421046

  Sam rated and commented on this recipe

  

  I made this last week to go in with my children's lunhboxes. I made it with Vanilla instead of Almnod extract.... it was fantastic!!! I am making it again this week.

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• hurdy81

  2010-10-10 17:44:08.02473

  hurdy81 rated and commented on this recipe

  

  I made this today for a family lunch but substituted the ground almonds for ground rice and almond extract for vanilla to cater for nut allergy sufferers. It was perfect. Full of flavour and very moist. Lovely

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• Scrappydoo

  2010-10-17 19:18:48.47045

  Scrappydoo rated and commented on this recipe

  

  Made this for the first time this week, it turned out great. It took longer to cook than the recipe though.

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• lalsgoodfood

  2010-10-24 20:09:55.314851

  lalsgoodfood rated and commented on this recipe

  

  Apart from the pastry, which I made myself, this was quick and easy to make and tasted delicious! Now a firm favourite!

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• peacock

  2010-10-28 13:12:13.541887

  peacock commented on this recipe

  This is really gorgeous - I couldn't get any frozen raspberries so I just dotted homemade raspberry jam around instead and it worked very well. I think I would use jam again in future...

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• focusgm

  2010-11-10 14:42:42.347574

  focusgm commented on this recipe

  This was easy to make, it did take longer to cook than stated but was truly delicious, everyone enjoyed it.

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• hobbycook

  2010-11-22 10:52:00.648038

  hobbycook rated and commented on this recipe

  

  Delicious. I liked the fact that it uses whole raspberries: made it taste a bit more special than your average bakewell tart.

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• Billie

  2010-12-10 16:09:12.145389

  Billie commented on this recipe

  I made this for the 1st time a couple of weeks ago for work and home and it went down a storm. I didnt have any raspberrries, but used a very good quality seedless raspberry jam. Made 2 large ones and about 10 individual ones using 2 batches of this mixture, iced them instead of the toasted almonds :-) Had to leave the large ones in slightly longer another 10mins as the middle wasnt cooked. But overall a great tasty cake to make, and easy too. Will definitely be making again :-)

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• Billie

  2010-12-10 16:10:12.721814

  Billie rated and commented on this recipe

  

  sorry forgot to rate it x

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• blue eyes

  2010-12-12 12:52:07.433376

  blue eyes rated and commented on this recipe

  

  Tastes brilliant, easy to make and looks great what more could anyone want. Made it for a family get together and they all went straight away. Making again and freezing to bring out over Christmas.

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• mandyg99

  2010-12-27 12:48:36.618916

  mandyg99 rated and commented on this recipe

  

  Followed this recipe exactly, put it in the freezer on 4th December, ready for Christmas Day. Got it out on Xmas Eve, let it defrost overnight, and then heated it up after lunch and did the apricot jam drizzle. Absolutely fabulous. The best dessert I have ever made. I will definitely do this again. Everybody loved it, even people who don't normally eat puddings had two helpings. Highly recommended.

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• beckylou815

  2011-01-09 12:43:48.284608

  beckylou815 rated and commented on this recipe

  

  Can't agree more with the comment above, made this as an alternative to a birthday cake for a friend who loves bakewell tarts and it went down a storm! Best when fresh out of the oven and warm with cream but also lovely cold with a cuppa. Really easy to make too, I will definitely make this again.

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• lottieclotty

  2011-02-09 14:44:13.012608

  lottieclotty commented on this recipe

  just made this this morning with homemade pastry - not made a bakewell tart before and i must say it came out perfect - absolutely delicious warm from the oven as a dessert or cold as a slice of cake. when cool i drizzled with a little icing made with lemon juice YUM! will def be making again

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• lottieclotty

  2011-02-09 14:46:33.075519

  lottieclotty commented on this recipe

  oh and didnt use the rasperries - just some homemade apple & blackberry jam and was wonderful - i think it would work with any good jam and i might try next time with lemon curd......

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• Elisa

  2011-03-24 14:38:35.718243

  Elisa rated and commented on this recipe

  

  Amazing and easy. Loved it.

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• jb

  2011-04-02 20:22:10.514252

  jb rated and commented on this recipe

  

  This is requested time and time again by friends and family, very quick and easy to make but end to use more almond extract than stated in the recipe.

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• Karen

  2011-04-03 17:25:15.30762

  Karen rated and commented on this recipe

  

  no need to look any further for an excellent bakewell tart recipe.

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• Nelly

  2011-04-12 21:49:29.42991

  Nelly rated and commented on this recipe

  

  I made this with bramble jam and blackberries and it works really well.

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• Shire Farm

  2011-04-24 17:13:12.940793

  Shire Farm rated and commented on this recipe

  

  followed recipe but found it needed a lot more cooking than stated.

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Ingredients

• 375g pack sweet shortcrust pastry
• 5 tbsp thick seedless raspberry jam
• 100g frozen raspberries , just thawed
• 25g flaked almonds
• 4 tbsp apricot jam

FOR THE SPONGE

• 200g butter , very soft, plus a little extra for the tin
• 200g golden caster sugar
• 100g ground almonds
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp almond extract
• 4 eggs , beaten

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 45 mins

Cook 35 mins

Ingredients

• 375g pack sweet shortcrust pastry
• 5 tbsp thick seedless raspberry jam
• 100g frozen raspberries , just thawed
• 25g flaked almonds
• 4 tbsp apricot jam

FOR THE SPONGE

• 200g butter , very soft, plus a little extra for the tin
• 200g golden caster sugar
• 100g ground almonds
• 100g self-raising flour
• 1 tsp baking powder
• ½ tsp almond extract
• 4 eggs , beaten

Per serving

595 kcalories, protein 9g, carbohydrate 57g, fat 38 g, saturated fat 16g, fibre 2g, sugar 36g, salt 0.76 g

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