Raspberry Bakewell slice

Raspberry Bakewell slice

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

Prep: 45 mins Cook: 35 mins


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
Save to My Good Food
Please sign in or register to save recipes.


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



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

  • 25g flaked almonds


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

  • 200g golden caster sugar
  • 100g ground almonds


    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

    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


    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



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


  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.

Ads by Google

Comments, questions and tips

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

Comments (51)

jane5238's picture

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

sorry forgot to rate it x

bells74's picture

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

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

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

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

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

hurdy81's picture

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

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

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!


Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.