Bakewell Slices

Ingredients

• 175 gplain flour
• 75 gbutter
• 3–5 tbspcold water
• 100 gmargarine, softened
• 100 gcaster sugar
• 155 gself-raising flour
• 25 gground almonds
• 1 tspbaking powder
• 2 largeeggs
• 2 tbspmilk
• 1/2 tspalmond extract
• 150 graspberry jam
• 2 tbspflaked almonds

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C fan-assisted or 180°C without a fan.

2. 2

   Make the pastry

   Put the plain flour in a bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.

3. 3

   Add the water

   Add cold water gradually, using just enough to bring the mixture together into a soft dough. You may not need all 3–5 tbsp.

4. 4

   Line the tin

   Lightly flour your work surface and roll out the pastry to fit the base of a 20 x 26 cm tin. Patch any gaps with spare pastry if needed.

5. 5

   Mix the sponge

   Measure all the sponge ingredients into a bowl and beat until combined.

6. 6

   Spread the jam

   Cover the pastry with raspberry jam, leaving a small gap around the edge.

7. 7

   Add the sponge

   Dot the sponge mixture over the jam, then spread it out so the jam is completely covered.

8. 8

   Bake the slices

   Scatter the flaked almonds over the top and bake for 20–25 minutes. The cake is ready when it has pulled away from the sides of the tin and springs back when you press the centre.

9. 9

   Cool and cut

   Leave the bake to cool in the tin, then turn it out and cut it into slices.

What are Bakewell slices?

Bakewell slices are a British traybake inspired by the flavours of Bakewell tart: pastry, raspberry jam and almond. This version uses an almond-flavoured sponge over a pastry base, so it is easy to bake and portion into squares.

The layers work because the pastry gives the soft sponge and sweet jam a firm base, while flaked almonds add a little crunch on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 4g protein, 29g carbs, 10g fat.

The flour, sugar and jam contribute most of the carbohydrates, while butter and margarine provide much of the fat. Eggs, milk and ground almonds contribute some protein. For a more balanced snack, serve a slice with fresh fruit and plain yoghurt.

Making a tender pastry base

Fine crumbs: rub the butter into the plain flour until there are no large visible pieces. This helps the pastry come together evenly.

Just enough water: add it in stages and stop once the dough is soft and holds together. Too much water can make the pastry harder to handle.

Getting an even sponge layer

Combined mixture: beat the sponge ingredients until they are evenly mixed, without leaving pockets of flour. The recipe uses margarine, caster sugar, self-raising flour, ground almonds, baking powder, eggs, milk and almond extract.

Cover the jam: add the mixture in small dollops across the surface before spreading it. This makes it easier to cover the jam without dragging it around.

The jam and almond balance

Raspberry jam: spread it over the pastry but leave a narrow border at the edges. That keeps the filling from reaching the tin sides.

Almond flavour: ground almonds and almond extract season the sponge, while flaked almonds on top provide a different texture. Raspberry brings a fruity contrast to the sweet sponge.

How to tell when they are baked

Time: bake for 20–25 minutes at 160°C fan-assisted or 180°C without a fan. Ovens can vary, so use the visual and touch cues as well as the timer.

Doneness: look for the cake pulling away from the sides of the tin, then gently press the centre. It should spring back rather than stay indented.

Cooling and serving

Cool in the tin before turning the bake out; this gives the layers time to settle and makes it easier to cut. Use a sharp knife to divide it into 16 slices.

Serve on its own with tea or alongside fresh berries. A spoonful of yoghurt or a little custard also works if you are serving it as a plated pudding.

Recipe notes & tips

• Keep the butter and cold water for the pastry chilled so it is easier to handle.
• Add the water a little at a time; the dough may come together before you use the full amount.
• Patch small gaps in the pastry rather than trying to roll it perfectly to size.
• Leave a small border when spreading the jam, as specified in the method.
• Check the centre for springiness near the end of the baking time.
• Let the bake cool fully before cutting for neater slices.

Variations

• Change the jam: use another smooth fruit jam in place of raspberry.
• Boost the almond topping: add a few more flaked almonds for extra crunch.
• Add lemon zest: mix a little zest into the sponge for a citrus note.
• Serve with berries: add fresh raspberries alongside each slice.
• Make smaller pieces: cut the cooled bake into more than 16 portions for a smaller treat.

Common mistakes to avoid

• Adding all the water at once: the pastry may become too wet; add it gradually and stop when a soft dough forms.
• Overworking the pastry: it can become tough; handle it only as much as needed to bring it together.
• Leaving gaps in the pastry: patch thin or uncovered spots before adding the filling.
• Dragging the jam into the sponge: dot the sponge mixture over the surface before spreading it.
• Taking it out too early: check that the centre springs back and the cake has pulled away from the tin sides.
• Cutting while warm: the layers may be harder to portion neatly; cool the bake in the tin first.

How to store

Keep the cooled slices in an airtight container at room temperature and eat within 3 days. If you prefer them warm, reheat briefly in a low oven until just warmed through.

Frequently asked questions