Raspberry Bakewell slice

Raspberry Bakewell slice

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
bells74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :-)

hobbychef's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

gailmcculloch's picture

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

faypeacock's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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...

thompslara's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

scrappydoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

hurdy81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

gekkotoes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

erinkirby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips