Raspberry bakewell slice

Raspberry bakewell slice

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(63 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 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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27th Aug, 2013
Really nice recipe and easy to make. I used a swiss roll tin and made my own shortcrust. Results were lovely.
12th Feb, 2013
This is absolutely delcious, a firm favourite now. I usually add a bit more fruit and jam was extra ooziness, and last time I used frozen winter berries as they didnt have raspberries and was just as good.
12th Nov, 2012
I have made this several times and the trays been cleared within minutes, i've also made small tartlets with this and topped with a drizzle of icing, my family can't get enough of this it has become a family favourite, thanks for this brilliant recipe.
22nd Oct, 2012
Every time I make it still tastes as good!!!great recipie to have
31st Aug, 2012
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
26th Aug, 2012
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.
6th Aug, 2012
Excellent bakewell tart recipe. Didn't have any raspberries, but it turned out just as well without. Will certainly make it again.
23rd Jul, 2012
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.
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"!
11th Apr, 2012
Oopsy. Should have said 3/4 of mixture, not 1/3! Sorry.


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