Raspberry bakewell slice

Raspberry bakewell slice

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(64 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Rachel Green's picture
Rachel Green
25th Apr, 2020
You need to put baking beans in otherwise the pastry sinks it tastes amazing though
6th Jan, 2020
Beautiful recipe it worked amazingly
Ornaith Maguire's picture
Ornaith Maguire
16th Aug, 2019
Really tasty but definitely needs more than 30mins to cook, more like 40 for me. Also it would be handy to know what temperature to reheat it at! i'm attempting 140 degrees for ten mins so fingers crossed.
27th Jun, 2018
First made this for family party, everyone loved it and have made this many times since! So easy to prepare. I swapped the almond extract for vanilla as not overly keen on taste of almond extract. Left out the apricot jam glaze as I didn't think it was necessary (personal preference). Has become a firm favourite - highly recommend!!
1st Apr, 2017
Blind baked the pasty with baking beans for 10 mins and then for 5 mins more without the beans resulting in a crisp bottom. Rest as per recipe - delicious. Will be making again soon.
2nd Nov, 2016
Delicious! I would add at least one more teaspoon of almond essence next time though. The addition of fresh raspberries makes it into something special.
13th Sep, 2015
I love this tray bake it easy to make and if I don't have any raspberry in the house I use cherries , it freezes very well and my hubby prefers this a almond slice as it's lighter.
28th Sep, 2014
I made this for the first time yesterday for a family dinner and everybody really loved it. The almond mixture was moist and tasty and the inclusion of the fresh raspberries stopped the cake from being too sweet. Everybody went back for seconds I am pleased to report!
12th Jul, 2014
Amazing! So very moreish and so easy to make... the hardest bit is lifting the pastry into the tin, but apart from that, simple! I left it in the oven for slightly longer, for about 60 minutes, as it was still wobbly on top after 40 minutes. The apricot jam for the top isn't essential either, it is scrummy enough without! It still tastes as good after it has been frozen. And it passed the Mother-In-Law test for me too!!
16th Feb, 2014
This is a hugely popular favourite, everyone always comes back for seconds. It is really easy- a success every time. If you don't love it that's because you haven't tried it yet!


3rd Oct, 2013
Can fresh raspberries be used in this recipe
7th Aug, 2014
Yes, I've used both fresh and frozen, find frozen easier as I cut them in half and it's a lot less messy with frozen
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