Bakewell Traybake

Bakewell Traybake

I’m a bit behind with my recipe writing so apologies for the tardiness on this one! I’m getting into the habit of brainstorming, baking, photographing and then posting on social media, but not so much with the follow up blog posts. When I’m baking I tend to jot down on post-it notes what I’m doing and what quantities I’m using etc, but recently these have ended up piling up in a corner waiting for me to re-visit them! But anyhow – we’re here, and this one is a particular fave of mine. I’ve been making bakewell tarts for as long as I’ve been baking, but I decided this time to make it as a tray bake so it can be easily chopped up and shared around! I’ve used raspberry jam here as I think it’s a nice tartness to pair with the sweet pastry and cake, but you could use any kind of jam you like!


Makes 16 squares

Time: around 2 hours


For the pastry (or use ready-made)

  • 175g plain flour
  • A pinch of salt
  • 2 tbsp caster sugar
  • 115g unsalted butter
  • 1 medium egg yolks
  • 2 tbsp cold water

For the filling

  • 5tbsp raspberry jam
  • 200g soft butter
  • 200g caster sugar
  • 100g ground almonds
  • 100g self-raising flour
  • 1tsp baking powder
  • ½ tsp almond extract
  • 4 eggs, beaten

To decorate

  • 100g icing sugar
  • 25g flaked almonds


  1. Pre-heat the oven to 180C. Line a 20x30cm tin with butter and baking paper.
  2. To make the pastry put the flour, salt and sugar into a bowl and mix together. Add the cold butter in chunks and cut it into small lumps with a table knife. Then go in with your hands and rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. (Shaking the bowl side to side every now and then can help bring the lumps to the top).
  3. Press the pastry into the lined tin to form an even layer. Prick the base all over with a fork and then bake for 8-10 minutes until cooked through.
  4. Spread the raspberry jam over the base to make an even layer.
  5. Put the butter, sugar, ground almonds, flour, baking powder, almond extract and eggs into a bowl and beat together until smooth. Pour this over the jam layer, even out to a smooth layer and then bake for 30 minutes until risen and golden brown.
  6. Leave the traybake to cool and then take it out of the tin and place on a chopping board. Mix the icing sugar with 1 tbsp water and drizzle the icing over the traybake. Scatter over the flaked almonds and then cut the traybake into 12 fingers. Enjoy!

Thanks for reading!

Emma x

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