Bakewell slice

    1 hour 40 min

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

    County Clare, Ireland
    216 people made this

    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. Preheat the oven to 190 C / Gas 5.
    2. Roll out the pastry to about 3mm 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.)
    3. Using a fork, poke the pastry, cover with parchment, then place some dried beans over top.
    4. Blind bake the pastry for 15 minutes. Remove the parchment and beans from the baked pastry, bake for a further 5 minutes till golden in colour, and set aside to cool.
    5. Spoon the raspberry jam over the cooled pastry base and spread evenly.
    6. 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.
    7. Spoon the mixture over the jam base and spread to the sides of the tin. Sprinkle the flaked almonds over top.
    8. Bake in the preheated oven for 30 to 35 minutes until the filling is golden on top and feels firm in the middle. If the pastry starts to get too brown, cover loosely with foil.
    9. Remove and allow to cool. When cool completely cooled, dust with icing sugar and cut into slices.


    Bakewell slice
    Bakewell slice

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    Reviews in English (11)


    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