Raspberry Bakewell slice

Raspberry Bakewell slice

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(47 ratings)

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Cooking time

Prep: 45 mins Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
595
protein
9g
carbs
57g
fat
38g
saturates
16g
fibre
2g
sugar
36g
salt
0.76g

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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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.

Recipe from Good Food magazine, November 2010

Comments, questions and tips

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Comments

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catrionakitson's picture
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This is just so tasty, I had a glut of strawberries so used them instead of raspberries and it worked so well.
I did find that it took longer than 40 minutes to cook, as above, another 10 minutes or so.
One to make again and again!

enyatoo's picture

Help! almond anything, is my absolute favorite, and being an ex pat in the US, this is my favorite site to make me home sick with recipes of old. Sorry to say they dont come in US measurements, and I cant get the conversions to work for me.(not good at math) so if anyone has this recipe that they have converted, peleease! pass it on.
Thank-you

yummymummy83's picture
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This is SO yummy. I've made this for my in-laws twice and they love it. It's so tasty. A perfect tea time treat!

jackie2008's picture
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Looks just like the picture, and tastes fantastic.
Took 46 mins to cook, and lovely and moist.

samwatson's picture
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Made this recently for Father's Day as it's my husband's fave cake, half of it was gone within two hours! Found it needed cooking for 8 mins longer than stated but very simple to make and will definitely make again.

soobysue's picture
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Made this for my hubbie, as its his favourite - he especially loved the fresh raspberries - so much so he's asked for another one!! a firm favourite in our house!

strongmansj's picture

Made this for the sweet for dinner the night before my daughter's wedding but used some of the glut of strawberries we had rather than raspberries. Went down a storm with everyone. Would definitely recommend and will be making again. Just need a good excuse!

jessica_mann's picture
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wish I'd read the comments before i started or i wouldn't have been so on edge regarding the cooking time, it did take longer than 40 mins and i worried i may have undercooked it as the colour on top was perfect and still firm etc so looked ready but wasnt convinced the inside ws. however i added extra raspberries and used a very moist rich jam, that french kind. anyway, it was an amazing cake and i cut it into small slices, prob got about 24 out so i can share it and still have plenty left for myself. I plan to freeze half of the cake so always got something sweet available in the house!

fairystoryteller's picture
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This was yummy - went down a storm. I was tempted to leave out the apricot jam glaze but was glad I decided not to in the end because it really added to the moist and luscious taste experience! I happened to have some bitter almond essence (you can get this in Waitrose and it is a lovely ingredient) so I added a little of this so the almond flavour was intense. I found I needed to bake it for 20 minutes longer than the recipe stipulated, and my oven is very efficient so I would bear this in mind if you decide to give this a go. Definitely one to make again. Recommended.

shirefarm's picture
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followed recipe but found it needed a lot more cooking than stated.

nicole011270's picture
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I made this with bramble jam and blackberries and it works really well.

karenjohnson23's picture
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no need to look any further for an excellent bakewell tart recipe.

janie.be's picture
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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.

elisamariehay's picture
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Amazing and easy. Loved it.

lottieclotty's picture

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......

lottieclotty's picture

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

beckylou815's picture
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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.

mandyg99's picture
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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.

jane5238's picture
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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.

bells74's picture
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sorry forgot to rate it x

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