Bakewell slice

Bakewell slice


92 people made this

About this recipe: A delectable tray bake version of the Bakewell tart that is a favourite with everyone I know.

cookingismylife County Clare, Ireland

Serves: 12 

  • 1 packet shortcrust pastry
  • 200g raspberry jam
  • 175g butter, room temperature
  • 175g caster sugar
  • 4 large eggs
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 dessertspoon almond extract
  • 250g ground almonds
  • 60g flaked almonds
  • icing sugar

Prep:30min  ›  Cook:50min  ›  Extra time:20min  ›  Ready in:1hr40min 

  1. Roll out the pastry to about 5mm thick. Place in the bottom of a 20x30cm slice tin. (I usually line the bottom of the tin with parchment just to be sure it comes out easily.)
  2. Preheat the oven to 190 C / Gas 5. Using a fork, poke the pastry, cover with parchment, then place some dried beans over top. Blind bake the pastry for 15 minutes.
  3. Remove the parchment and beans from the baked pastry, bake for a further 5 mins till golden in colour, and set aside to cool.
  4. Spoon the raspberry jam over the cooled pastry base and spread evenly.
  5. To make the filling, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition. Add the lemon juice, lemon zest and the almond extract, then fold in the ground almonds.
  6. Spoon the mixture over the jam base and spread to the sides of the tin. Sprinkle the flaked almonds over top and bake in the preheated oven for 30-35 minutes until the filling is golden on top and feels firm in the middle. If the pastry starts to get too brown, cover with foil.
  7. Remove and allow to cool. When cool completely cooled, dust with icing sugar and cut into slices.

Recently viewed

Reviews (7)


Really delicious, would double up as a 'rainy-day pudding', served warm with custard, or a yummy afternoon snack with a cup of tea! This recipe is a real find, thanks so much for sharing. All the family loved it. If I could give it more than 5 stars, I would...... Made this again: just as good. It only took about 20 minutes to cook the topping though. I'd recommend keeping an eye on it after that amount of time: be such a shame to burn it. - 02 Nov 2009


Made this at work in our cafe, went down a storm, is now a regular addition to our cake display! Lovely. - 19 May 2012


This was my first ever attempt at a bakewell and I am delighted - this was fab! I only had homemade peach jam so I tried that. Only had 200g ground almonds and no flaked ones so I added 50g of plain flour to the almonds to see if that worked. The almond extract was just right for that almondy taste, the texture was moist and even the jam worked. Will try it again with the right amount of almonds and strawberry jam. Got 24 squares out of it. Many thanks for a fab recipe! - 05 Mar 2014

Write a review

Click on stars to rate