Traditional Bakewell Slices
Classic British tray-bake: a crisp shortcrust base layered with raspberry jam and almond frangipane, topped with toasted flaked almonds and a light icing drizzle — the perfect bakewell slices.
Ingredients
- For the shortcrust base:
- 250g plain flour
- 125g cold unsalted butter, cubed
- 2–3 tbsp cold water
- Pinch of salt
- 175–200g seedless raspberry jam (use seedless for a smooth layer)
- For the frangipane:
- 115g unsalted butter, softened
- 115g caster sugar
- 2 large eggs
- 115g ground almonds
- 25g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 50g flaked almonds, toasted
- 100g icing sugar, sieved (for light drizzle/dusting)
Equipment
- 20x30cm (approx) rectangular baking tin, lined
- Rolling pin
- Baking beans or rice for blind-baking
- Mixing bowls and electric whisk or wooden spoon
- Piping bag or spoon for the frangipane
- Cooling rack and sharp knife
Instructions
- Make the shortcrust pastry: Rub the cold butter into the flour with a pinch of salt until it resembles breadcrumbs. Add cold water a little at a time to bring the dough together. Shape into a disk, wrap and chill for 20–30 minutes.
- Blind-bake the base: Roll out the chilled pastry to fit your lined tin. Press in evenly, trim edges, line with baking paper and baking beans. Blind-bake at 190°C/170°C fan/Gas 5 for 12–15 minutes until set but not deeply golden. Remove beans and paper and return to oven 3–5 minutes to dry the base. Cool completely — this prevents a soggy base.
- Spread jam: Once the base is cool, spread an even layer of seedless raspberry jam over it. Avoid overly wet or runny jam.
- Prepare frangipane: Cream the softened butter and caster sugar until pale. Beat in the eggs one at a time. Fold in ground almonds, plain flour, baking powder and vanilla until combined. The mixture should be thick but pipeable. Let it rest 5 minutes to reduce air bubbles (helps avoid cracks).
- Assemble and bake: Pipe or spoon the frangipane evenly over the jam layer. Scatter toasted flaked almonds on top. Bake at 170°C/150°C fan/Gas 3 for 25–35 minutes until golden and the centre springs back slightly. Avoid over-baking to keep the frangipane tender.
- Cool, finish and slice: Cool completely in the tin. Chill in the fridge for 30 minutes for clean slicing. Dust with icing sugar or drizzle icing (icing sugar mixed with a little water) and slice into 12 rectangles using a hot knife for crisp edges.
Nutrition (estimate per slice)
Calories: ~330 kcal | Fat: 20g | Saturates: 8g | Carbs: 34g | Sugar: 18g | Protein: 5g | Fibre: 1.5g
Serving ideas
- Serve warm or at room temperature with a pot of tea.
- Add a dollop of clotted cream or crème fraîche for extra richness.
- Great for picnics or packed lunches — slice into bars and layer with baking paper.
Dietary swaps
- Almond-free: replace ground almonds with equal weight hazelnut meal (note flavour change).
- Gluten-free: use a gluten-free shortcrust pastry and GF plain flour substitute.
- Dairy-free: swap butter for a firm dairy-free block in both pastry and frangipane.
FAQs
How long do bakewell slices keep?
Store in an airtight tin at room temperature for 3–4 days. Keep iced slices in the fridge if your kitchen is very warm.
Can I freeze bakewell slices?
Yes — freeze uniced slices in an airtight container for up to 2 months. Thaw overnight in the fridge and add icing just before serving.
Why is my base soggy?
A soggy base usually means insufficient blind-baking or very wet jam. Make sure to blind-bake until the base is set and use a seedless or thicker jam.
Can I use puff pastry instead of shortcrust?
Yes, but puff pastry gives a flakier, lighter texture and may need a shorter initial blind-bake; it won’t be a traditional shortcrust base.
Looking for more baking inspiration? Browse our recipes at MadeForRecipes recipes or check a trusted reference like BBC Good Food for variations: BBC Good Food.