Raspberry Bakewell Slice
This delightful raspberry and almond traybake is a perfect combination of sweet, tart, and nutty flavors all in one delicious dessert. With a buttery shortcrust pastry base, a layer of tangy raspberry jam and juicy raspberries, and a light and moist almond sponge topped with crunchy flaked almonds, this treat is sure to be a hit at any gathering. It's an easy-to-make recipe that results in a beautiful and flavorful dessert that everyone will love.
— Constant Cookbook
Ingredients
- 375g pack sweet shortcrust pastry
- 5 tbsp thick seedless raspberry jam
- 100g frozen raspberries , just thawed
- 25g flaked almonds
- 4 tbsp apricot jam
- 200g butter , very soft, plus a little extra for the tin
- 200g golden caster sugar
- 100g ground almonds
- 100g self-raising flour
- 1 tsp baking powder
- ½ tsp almond extract
- 4 eggs , beaten
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
35M
Prep Time
PT45M
Yield
Serves 10
Nutrition
- Calories: 595 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.76 milligram of sodium
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