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Raspberry Bakewell slice

Raspberry Bakewell slice

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(47 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

    Raspberry

    ras-beh-ree

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

  • 25g flaked almonds

    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

    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

    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

    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

    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 (51)

jane5238's picture
5

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
4

sorry forgot to rate it x

bells74's picture
4

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
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
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
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
4

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

hurdy81's picture
4

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
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
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!

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