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Classic Bakewell Slices

Indulge in the rich flavors of buttery pastry, sweet raspberry jam, and a nutty almond frangipane with these delightful Bakewell slices, perfect for tea time or dessert.
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Prep Time 40 minutes
Cook Time 42 minutes
Total Time 1 hour 22 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pastry
  • 200 g plain flour
  • 100 g unsalted butter, cold and cubed for a flaky pastry
  • 2-3 tbsp cold water to bind the pastry
For the filling
  • 150 g raspberry jam for spreading
  • 100 g unsalted butter, softened
  • 100 g caster sugar
  • 2 units eggs, beaten
  • 100 g ground almonds
  • 25 g plain flour
  • 1 tsp almond extract for flavor
  • 2 tbsp flaked almonds for topping
  • 100 g icing sugar (optional, for glaze)
  • 2-3 tsp water or lemon juice for icing

Method
 

Make the pastry
  1. Rub the cold butter into the flour with your fingertips until it resembles breadcrumbs.
  2. Add cold water little by little until a dough forms.
  3. Wrap in cling film and chill for 20 minutes.
Preheat the oven
  1. Set to 180°C (fan). Grease and line a 20x30 cm rectangular baking tin.
Roll and bake the base
  1. Roll out the chilled pastry and press it into the tin.
  2. Prick all over with a fork. Bake for 12-15 minutes until lightly golden. Allow to cool slightly.
Spread the jam
  1. Evenly spread the raspberry jam over the cooled pastry base.
Make the frangipane
  1. Cream the softened butter and sugar together until light and fluffy.
  2. Beat in the eggs one at a time, then add the almond extract.
  3. Fold in the ground almonds and flour.
Assemble and bake
  1. Spoon the frangipane over the jam layer, smoothing it out.
  2. Sprinkle with flaked almonds. Bake for 25-30 minutes until golden and set.
Cool and glaze (optional)
  1. Once cooled, mix icing sugar with a little water or lemon juice to create a drizzle and flick it over the top.
Slice and serve
  1. Cut into squares or fingers and enjoy with a hot drink!

Notes

Store in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to a week. Freeze individual slices for up to 2 months; thaw overnight in the fridge and warm gently.