Description
A Bakewell Traybake is a simplified version of the traditional Bakewell tart, which is a popular British dessert. It features a shortcrust pastry base, layered with jam and topped with almond frangipane (a sweet almond-flavored sponge). What makes Mary Berry’s version special is the perfect balance between the flaky base, fruity jam, and soft almond topping. It’s ideal for serving as a dessert or an afternoon treat with tea.
Ingredients
For the Base:
- 225g plain flour
- 150g cold butter (cut into cubes)
- 25g icing sugar
- 1 large egg
For the Filling:
- 175g raspberry jam (or your preferred jam)
- 150g butter (softened)
- 150g caster sugar
- 150g ground almonds
- 50g self-raising flour
- 1 tsp almond extract
- 2 large eggs
For the Topping:
-
- 25g flaked almonds (toasted for added crunch)
- Icing sugar for dusting
Instructions
Step 1: Prepare the Base
Start by preheating your oven to 180°C (350°F) and line a 9×13 inch baking tray with parchment paper. In a large bowl, rub the flour and butter together using your fingers until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg and mix until the dough comes together. Press the dough evenly into the base of the tray and bake for 10-15 minutes until lightly golden.
Step 2: Spread the Jam
Once the base has cooled slightly, spread an even layer of raspberry jam over the top. Be sure not to overfill, as you want the jam to complement rather than overpower the almond layer.
Step 3: Make the Almond Frangipane
In a separate bowl, cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time, followed by the almond extract. Fold in the ground almonds and self-raising flour until well combined. The mixture should be soft and easy to spread.
Step 4: Assemble the Traybake
Carefully spoon the frangipane mixture over the jam layer, spreading it evenly with a spatula. Ensure the jam is completely covered to prevent any spillover during baking. Sprinkle the flaked almonds on top for a deliciously crunchy finish.
Step 5: Bake
Place the tray in the preheated oven and bake for 25-30 minutes until the top is golden and the almond layer is set. You can check by inserting a skewer into the center; it should come out clean. Once baked, leave the traybake to cool in the tin.
Step 6: Serve
Once fully cooled, dust the top with a little icing sugar. Slice the Bakewell traybake into squares or rectangles and serve as a sweet treat with your afternoon tea.