There’s something truly magical about a slice of Bakewell, isn’t there? Each bite takes you back to warm afternoons in Grandma’s kitchen, where the air was infused with the sweetness of almond and the tartness of jam. Mary Berry’s Bakewell Slices bring that nostalgia right to your home, inviting you to share a piece of joy and warmth with your loved ones. You may also find Bakewell Slices useful.
Why make this recipe
This Bakewell Slices recipe is a delightful union of crumbly pastry and soft almond sponge, topped with fruity jam and crunchy flaked almonds. Not only does it conjure memories of yesteryear, but it’s also a beautiful treat for gatherings, coffee mornings, or just as a sweet end to a meal. Once you make these slices, you’ll find yourself coming back to the recipe time and again—just like any cherished family tradition.
How to make Mary Berry’s Bakewell Slices
Ingredients:
- 175g plain flour
- 75g cold butter, cubed
- 2–3 tablespoons cold water
- 100g butter, softened
- 100g caster sugar
- 175g self-raising flour
- 1 level teaspoon baking powder
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon almond extract
- About 4 tablespoons blackcurrant jam
- Flaked almonds, for sprinkling
- Icing sugar, for dusting
Directions:
- Preheat your oven to 180°C (160°C fan). Grease and line a 30 × 23cm traybake tin with baking parchment.
- Rub the plain flour and cold butter together using your fingertips until the mixture resembles breadcrumbs. Add enough cold water to bring the dough together.
- Wrap the pastry and chill in the fridge for 15 minutes.
- Roll out the pastry and press it evenly into the prepared traybake tin. Prick lightly with a fork.
- Bake for 10–12 minutes until lightly golden. Remove from the oven and allow to cool slightly.
- Spread the blackcurrant jam evenly over the pastry base.
- In a mixing bowl, beat together the softened butter and caster sugar until pale and fluffy.
- Beat in the eggs one at a time, then fold in the self-raising flour, baking powder, milk, and almond extract until smooth.
- Carefully spoon the sponge mixture over the jam layer and spread gently. Sprinkle generously with flaked almonds.
- Bake for 30–35 minutes until golden brown and firm to the touch.
- Leave to cool completely in the tin. Dust lightly with icing sugar, then slice into neat rectangles.
How to serve Bakewell Slices
These Bakewell Slices are best served fresh but are equally delightful enjoyed the next day. Pair them with a warm cup of tea or coffee, or place them on a lovely cake stand as a centerpiece for your afternoon gatherings. If you’re feeling extra festive, consider adding a dollop of whipped cream on the side.
How to store Bakewell Slices
To keep your Bakewell Slices fresh, store them in an airtight container at room temperature. They should last about three to four days. For longer storage, you can also freeze them—just wrap them tightly in plastic wrap or aluminum foil.
Tips to make Bakewell Slices
When making these slices, don’t skimp on the almond extract; it truly elevates the flavor! Also, feel free to experiment with different types of jam; raspberry and apricot can offer a lovely twist to the traditional blackcurrant. For more delightful dessert ideas, you might also want to check out my version of Mary Berry’s Malteser cheesecake, which is another nostalgic delight you can create.
Variations
If you’re feeling adventurous, try adding a layer of fresh fruit atop the jam before adding the sponge mixture. Strawberries or raspberries can make a beautiful addition! Nuts like pistachios could also be sprinkled on top instead of flaked almonds for a different crunch.
FAQs
Can I make these Bakewell Slices ahead of time?
Absolutely! Bake them a day in advance and store them in an airtight container to let the flavors meld perfectly.
What can I use instead of blackcurrant jam?
You can substitute any fruit jam you love, such as raspberry or apricot. Each jam will bring a unique twist to the classic recipe.
Is it necessary to chill the pastry?
Yes, chilling the pastry helps it hold its shape while baking, ensuring you achieve that perfect crumbly texture.
Sharing a slice of Mary Berry’s Bakewell Slices can be one of the simplest joys in life, reviving heartwarming memories with each bite. Don’t miss the chance to explore more about this delightful dessert by following this Bakewell Slices recipe on The Happy Foodie or diving into further baking magic through Lewis & Kim’s reflections on Mary Berry’s Bakewell Slices. So go ahead, grab your apron, and let the sweet scents of baking fill your kitchen!
Bakewell Slices
Ingredients
Method
- Preheat your oven to 180°C (160°C fan). Grease and line a 30 × 23cm traybake tin with baking parchment.
- Rub the plain flour and cold butter together using your fingertips until the mixture resembles breadcrumbs. Add enough cold water to bring the dough together.
- Wrap the pastry and chill in the fridge for 15 minutes.
- Roll out the pastry and press it evenly into the prepared traybake tin. Prick lightly with a fork.
- Bake for 10–12 minutes until lightly golden. Remove from the oven and allow to cool slightly.
- Spread the blackcurrant jam evenly over the pastry base.
- In a mixing bowl, beat together the softened butter and caster sugar until pale and fluffy.
- Beat in the eggs one at a time, then fold in the self-raising flour, baking powder, milk, and almond extract until smooth.
- Carefully spoon the sponge mixture over the jam layer and spread gently.
- Sprinkle generously with flaked almonds.
- Bake for 30–35 minutes until golden brown and firm to the touch.
- Leave to cool completely in the tin. Dust lightly with icing sugar, then slice into neat rectangles.