Introduction and Starting the Bakewell Slice Journey

If you’re anything like me, you know that there’s nothing quite like a cozy afternoon treat paired with a warm cuppa. That’s where these Traditional Bakewell Slices come into play! They’re the ultimate British comfort food — layers of buttery homemade shortcrust pastry, sweet raspberry jam, and a soft, almond-flavored frangipane filling. And just when you think it couldn’t get any better, we sprinkle them with flaked almonds and, if you’re feeling fancy, a little icing drizzle on top. Heaven!

I remember the first time I made these — it was a rainy Sunday afternoon, and I had a jar of raspberry jam that needed using up. I thought, “Why not try something classic?” Little did I know, these Bakewell slices would quickly become a family favorite around here. They’re simple enough to whip up but feel just special enough for sharing (or keeping all to yourself, no judgment).

Alright, let’s dive right into this deliciousness!

Ingredients You’ll Need:

For the Pastry:

200g plain flour

100g cold unsalted butter, cubed
2–3 tbsp cold water

For the Filling:

150g raspberry jam
100g softened unsalted butter

100g caster sugar
2 eggs, beaten
100g ground almonds

25g plain flour
1 tsp almond extract

For the Topping:

2 tbsp flaked almonds
100g icing sugar (optional, for glaze)

2–3 tsp water or lemon juice

this recipe

Step 1: Make the Pastry

First up, let’s tackle that buttery, melt-in-your-mouth pastry. Grab a large bowl and rub the cold butter into the flour with your fingertips. You’re aiming for a texture that looks like coarse breadcrumbs. Don’t overwork it — you want to keep the pastry light and crumbly.

Once your mixture looks right, add cold water a tablespoon at a time. You only need enough to bring it all together into a soft dough. Then, wrap it up snugly in some cling film and pop it into the fridge for 20 minutes to chill. (This step helps keep that buttery texture when it bakes!)

Step 2: Prep the Tin and Preheat the Oven

While the pastry chills, go ahead and set your oven to 180°C fan (that’s about 350°F for my US friends). Grease and line a rectangular baking tin, about 20×30 cm in size. A little parchment paper makes getting the slices out later a total breeze!

Step 3: Roll and Bake the Base

Now, roll out your pastry to fit your prepared tin. Gently press it into the base, making sure it reaches all the corners. Take a fork and prick the surface all over — this stops any puffing up while it bakes.

Slide it into your hot oven and bake for about 12–15 minutes, just until it’s lightly golden. Let it cool slightly before moving on to the next delicious step.

Step 4: Spread the Raspberry Jam

Once your pastry base is cool enough to handle but still just a little warm, spread your 150g of raspberry jam evenly across the surface. Try not to sneak too many spoonfuls — I always lose a little jam to “taste testing!”

Finishing the Bakewell Slices and Tips

Now that we’ve got that beautiful jam layer down, it’s time to whip up the star of the show — the frangipane!

Step 5: Make the Frangipane

In a mixing bowl, cream together the softened butter and caster sugar until it’s light, fluffy, and looks like sweet little clouds. Beat in the eggs one at a time (it’s normal if it looks a bit curdled — don’t worry, it’ll come together!). Stir in that fragrant almond extract for a beautiful nutty aroma.

Next, gently fold in the ground almonds and a little plain flour just until it’s all combined. The batter will be thick and creamy — perfect for spreading over your jam-covered base.

Step 6: Assemble and Bake

Carefully spoon the frangipane mixture over the jam layer, smoothing it out with a spatula or the back of a spoon. Try not to push too hard — you want to keep that jam layer underneath intact.

Sprinkle a generous handful of flaked almonds across the top, and then it’s back into the oven for another 25–30 minutes. You’re looking for a golden, slightly risen top that feels set when you give it a gentle poke.

Step 7: Cool and Optional Glaze

Once baked, allow your Bakewell slices to cool completely in the tin. If you want to add a little extra sweetness (and prettiness), mix icing sugar with a few teaspoons of water or lemon juice to make a light glaze. Drizzle it all over the top in zigzag patterns — it looks gorgeous and adds a little tang!

Step 8: Slice and Enjoy

Now for the best part: slicing and serving! Use a sharp knife to cut your traybake into squares or fingers. Serve with a cup of tea, a coffee, or just a big ol’ smile.

Tips for Perfect Bakewell Slices:

Zest it up: Add some fresh lemon zest to your frangipane for a bright, citrusy kick.
Jam Variations: No raspberry? No problem! Cherry, apricot, or even blackberry jam would all be delicious.
Storage: Keep slices in an airtight container at room temperature. They’ll stay lovely for up to four days — and some say they taste even better the next day!

FAQ Section and Conclusion

Frequently Asked Questions

Q1: Can I use shop-bought pastry?
Absolutely! If you’re short on time, ready-made shortcrust pastry will work just fine.

Q2: How do I know when the frangipane is baked properly?
It should be golden on top and feel set when lightly pressed. A skewer inserted in the center should come out clean or with just a few moist crumbs.

Q3: What size baking tin should I use?
A 20x30cm rectangular tin is perfect for this recipe. If your tin is slightly bigger or smaller, adjust the baking time slightly.

Q4: Can I freeze Bakewell slices?
Yes! Wrap the slices well in plastic wrap and freeze for up to 2 months. Defrost at room temperature when ready to enjoy.

Q5: Can I make these gluten-free?
You can try swapping the plain flour in both the pastry and frangipane for a gluten-free blend. Just make sure it’s a 1:1 replacement.

Q6: What if I don’t have almond extract?
You can skip it if necessary, but it really does boost the almond flavor. You might want to add a few extra ground almonds for a bit more nuttiness.

Conclusion

There’s just something so comforting about pulling a tray of these homemade Bakewell slices out of the oven — the warm almondy smell, the glistening jam peeking through the layers… it’s pure bliss.

I hope you’ll give these a try the next time you’re craving a cozy baking project. They’re perfect for everything from afternoon tea to birthday treats, and they’re sure to impress anyone lucky enough to snag a slice! If you do make them, I’d love to hear how they turned out — feel free to leave a comment or share any fun twists you tried!

Happy baking, friends! 💛

Classic Bakewell Slices Recipe: Buttery Pastry, Raspberry Jam & Almond Frangipane

Author: Mouad Boulkhiout
Total Time: 1 hour 5 minutes

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Description

Bake up a true British classic with these Traditional Bakewell Slices! This easy traybake recipe layers buttery homemade shortcrust pastry, sweet raspberry jam, and a rich almond frangipane filling, all topped with flaked almonds and a light glaze. Perfect for afternoon tea, special gatherings, or just a cozy snack at home. Simple to make, full of flavor, and irresistibly delicious!

Ingredients

Scale

For the Pastry:

200g plain flour

100g unsalted butter, cold and cubed
2–3 tbsp cold water

For the Filling:

150g raspberry jam
100g unsalted butter, softened

100g caster sugar
2 eggs, beaten
100g ground almonds

25g plain flour
1 tsp almond extract

For the Topping:

2 tbsp flaked almonds
100g icing sugar (optional, for glaze)

2–3 tsp water or lemon juice

Instructions

Make the pastry: Rub the cold butter into the flour with your fingertips until it resembles breadcrumbs. Add cold water little by little until a dough forms. Wrap in cling film and chill for 20 minutes.
Preheat the oven: Set to 180°C (fan). Grease and line a 20×30 cm rectangular baking tin.

Roll and bake the base: Roll out the chilled pastry and press it into the tin. Prick all over with a fork. Bake for 12–15 minutes until lightly golden. Allow to cool slightly.
Spread the jam: Evenly spread the raspberry jam over the cooled pastry base.
Make the frangipane: Cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the almond extract. Fold in the ground almonds and flour.

Assemble and bake: Spoon the frangipane over the jam layer, smoothing it out. Sprinkle with flaked almonds. Bake for 25–30 minutes until golden and set.
Cool and glaze (optional): 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: Cut into squares or fingers and enjoy with a hot drink!

Notes

Lemon Zest Twist: Add a teaspoon of fresh lemon zest to the frangipane for a bright, zesty flavor.
Jam Swap: Try cherry, apricot, or blackberry jam for a fun flavor variation.
Make-Ahead Tip: Bake and store in an airtight container — the flavor deepens after a day or two!

Storage: Keep in a sealed container at room temperature for up to 4 days, or freeze for longer storage.
No Almond Extract? You can skip it, but the almond flavor won’t be as strong. Add extra ground almonds if needed.

Prep Time: 25 minutes
Cook Time: 40 minutes