Raspberry Bakewell slice

Raspberry Bakewell slice

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(48 ratings)

Prep: 45 mins Cook: 35 mins

Easy

Serves 10
Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal595
  • fat38g
  • saturates16g
  • carbs57g
  • sugars36g
  • fibre2g
  • protein9g
  • salt0.76g
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Ingredients

  • 375g pack sweet shortcrust pastry
  • 5 tbsp thick seedless raspberry jam
  • 100g frozen raspberries, just thawed
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 25g flaked almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 4 tbsp apricot jam

For the sponge

  • 200g butter, very soft, plus a little extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g golden caster sugar
  • 100g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 100g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp almond extract
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 4 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

  2. Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.

  3. For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.

  4. To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

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Comments, questions and tips

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suejackson56
2nd Nov, 2016
5.05
Delicious! I would add at least one more teaspoon of almond essence next time though. The addition of fresh raspberries makes it into something special.
Lolster2day
13th Sep, 2015
I love this tray bake it easy to make and if I don't have any raspberry in the house I use cherries , it freezes very well and my hubby prefers this a almond slice as it's lighter.
Janeykittens
28th Sep, 2014
I made this for the first time yesterday for a family dinner and everybody really loved it. The almond mixture was moist and tasty and the inclusion of the fresh raspberries stopped the cake from being too sweet. Everybody went back for seconds I am pleased to report!
Ralph1708
12th Jul, 2014
5.05
Amazing! So very moreish and so easy to make... the hardest bit is lifting the pastry into the tin, but apart from that, simple! I left it in the oven for slightly longer, for about 60 minutes, as it was still wobbly on top after 40 minutes. The apricot jam for the top isn't essential either, it is scrummy enough without! It still tastes as good after it has been frozen. And it passed the Mother-In-Law test for me too!!
Bennettej
16th Feb, 2014
This is a hugely popular favourite, everyone always comes back for seconds. It is really easy- a success every time. If you don't love it that's because you haven't tried it yet!
ecollins
27th Aug, 2013
5.05
Really nice recipe and easy to make. I used a swiss roll tin and made my own shortcrust. Results were lovely.
flower1234
12th Feb, 2013
5.05
This is absolutely delcious, a firm favourite now. I usually add a bit more fruit and jam was extra ooziness, and last time I used frozen winter berries as they didnt have raspberries and was just as good.
shockwavez
12th Nov, 2012
5.05
I have made this several times and the trays been cleared within minutes, i've also made small tartlets with this and topped with a drizzle of icing, my family can't get enough of this it has become a family favourite, thanks for this brilliant recipe.
girls121
22nd Oct, 2012
5.05
Every time I make it still tastes as good!!!great recipie to have
sallychippendale
31st Aug, 2012
5.05
This is the second time I've made this slice, but the first time using this recipe and it is a success! The other recipe was a complete failure so I was really pleased that this one worked. And very easy too. I will be baking it again and again, since its my dad's favourite and the closest thing we get in Australia is imported Mr Kiplings and I dread to think how long they have been on the shelf.

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Win
3rd Oct, 2013
Can fresh raspberries be used in this recipe
Bennettej
7th Aug, 2014
Yes, I've used both fresh and frozen, find frozen easier as I cut them in half and it's a lot less messy with frozen
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