The BBC Good Food logo
Raspberry bakewell slice

Raspberry bakewell slice

By
Rating: 5 out of 5.69 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal595
fat38g
saturates16g
carbs57g
sugars36g
fibre2g
protein9g
low insalt0.76g
Advertisement

Ingredients

For the sponge

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.69 ratings
Advertisement
Advertisement
Advertisement

Sponsored content