Posted February 6, 2013 by Sam in Recipes

Bakewell Traybake

Bakewell closeI love Bakewell tarts and generally the almond flavour in things and thought I’d have a go at making a traybake spin on a classic.


There’s obviously a few steps to this but it’s worth a little effort.


Sweet, almondy, cakey, jammy, shortbready well it’s got it all!

Bakewell Traybake

Shortbread base bit

185g soft spread/butter

75g caster sugar

260g plain flour

5-6 tbsp raspberry jam

Cake bitBakewell tray

200g self raising flour

1.5 tsp baking powder

175g soft spread/butter

175g golden caster sugar

50g ground almonds

4 eggs beaten

Optional a few drops of almond extract or flavouring

Icing bit

250g icing sugar

2-3 tbsp water

Glace cherries

25g Flaked almonds

Grease/line a traybake tin, mine measures 30cm x 20cm.

Preheat oven 180°C (fan 160°C) GM4

Shortbread base bit

Cream the spread/butter & sugar together until light & fluffy. Stir through the sieved flour and bring everything together to form a sticky dough.

Press out to flatten then transfer to the traybake tin. Gently press the dough into the base until it is evenly covered, place a sheet of greaseproof paper on top and gently ease it if it sticks to your hands.

Prick over the base with a fork and bake for 15-20 minutes until evenly golden.Bakewell base

Cool on a cooling rack in the tin for about 15 minutes then spread the jam on top so there is a thin even cover.Bakewell Jam


Cake bit

Cream together the spread/butter until light & fluffy. Next add the eggs, sieved flour & baking powder.

Then the ground almonds and almond extract (to taste) if using. Mix until all well combined. Gently spoon on top of the jam layer. Smooth over so there’s an even coating, try and do this without spreading the jam around too!

Bake for 25-30 minutes until a skewer comes out clean when inserted in the middle.

Allow to cool completely in the tin on a cooling rack.

Icing bit

Bakewell singleMix together the icing & enough water to make a spreadable but not too runny icing.

Spread across the top of the cooled cake and then dot on the glace cherries and almonds (I toasted my almonds in the oven for a few minutes as I like the flavour).

Allow the icing to harden before slicing and enjoying ♥


Bakewell cut above