Raspberry Bakewell slice

Raspberry Bakewell slice

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(49 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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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.
katycooks's picture
katycooks
26th Aug, 2012
5.05
I found I did need to use baking beans for the pastry element but other than that, everything went smoothly. Having never eaten "fresh" bakewell tart before, this was a revelation. Much nicer texture and richer taste. Nice that it cuts into neat slices too - very useful for transporting portions to work for colleagues to share. From comments on here, it sounds like you could use a variety of fruits in this - I bet it would be lovely with blueberries.
sparrowfield
6th Aug, 2012
5.05
Excellent bakewell tart recipe. Didn't have any raspberries, but it turned out just as well without. Will certainly make it again.
garpau
23rd Jul, 2012
5.05
Made this at the weekend and it was delicious. It was easy to make but does take longer to cook than stated. Took some to work and everyone enjoyed it some even wanted the recipe.
karenbristow
4th May, 2012
Baking the pastry blind didn't work for me. Next time I will add baking beans to keep the sides up. I did the second attempt in 2 x cake tins with baking beans and although I had to bake it for a little longer than the recipe said, it came out well. The proof will be in the eating although my motto is "if it comes out wrong, put custard on it"!
FlourCoveredGirl
11th Apr, 2012
5.05
Oopsy. Should have said 3/4 of mixture, not 1/3! Sorry.
FlourCoveredGirl
11th Apr, 2012
5.05
Excellent Bakewell Tart recipe. I made this using 1/3rd of the mixture, in a 20cm fluted flan ring, with (a very thin layer of) homemade sweet shortcrust pastry (easy peasy in a food processor, and a third of the price), and some homemade (Mum's rather 'rustic') Apple and Blackberry jam. I cooked it for 40 mins, and it was perfect (which given the reduced size reflects well on other reviews stating the need for longer baking times). This is a very good, but light, almond sponge, with lots of flavour (I did put a few drops more almond essence than suggested), and just the right texture. I can see how the addition of fruit would enhance this, making it a more showy cake/dessert. This is the perfect tart to accompany a cup of tea. Yum.
louisevwynn
8th Apr, 2012
5.05
This went down really well at a family gathering. First time I'd tried it so was chuffed. Would recommend!
elizabethjrogers
1st Apr, 2012
5.05
This recipe passed the ultimate Mother-in-Law test! Not only was i showered with compliments for my baking ability (which in real life is non-existent :)), she and my Father-in-Law asked if I could make it again! This recipe is: super easy, supper yummy and seemingly magic! Definitely give it a try, it will not disappoint!
devaodoherty
4th Jan, 2012
5.05
This was DELICIOUS! Very simple and very tasty. Definitely one for the "to-be-made-again list".

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