Raspberry Bakewell slice

Raspberry Bakewell slice

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(49 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
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  • 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

    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.

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Comments, questions and tips

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17th Oct, 2011
This was wonderful, went down a storm at work and at home. My local supermarket didn't sell sweet shortcrust so I made me own which was a bit of a disaster! But even after pressing down my bits of pastry into the tin it turned out really well. Gave it the full 40 mins in the oven and it cooked fine. Yum yum yum - don't forget the apricot glaze it makes it all moist and sticky :)
30th Sep, 2011
Easy to make but needs more than 1tsp of essence! Went down well at School Coffee Morning and at home too!
10th Sep, 2011
Beautiful - came out much better than I'd ever hoped for.
26th Aug, 2011
I made this with my home made plum jam and it was brilliant - really simple to make, lovely with real custard and the rest we sliced and ate with a cup of tea!! Yummy!
11th Aug, 2011
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!
29th Jul, 2011
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
20th Feb, 2017
Can you not buy metric scales ?
29th Jul, 2011
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
16th Jul, 2011
Looks just like the picture, and tastes fantastic. Took 46 mins to cook, and lovely and moist.
7th Jul, 2011
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.


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