Bakewell Traybake


Time Taken:

1 hour 45 minutes


12 slices


240g plain flour
100g butter
80g sugar
1 egg
1 pack "Ready-to-Roll" sweet shortcrust pastry
Cake Mix:
120g plain flour
120g butter
120g sugar
2 eggs
1 Ts baking powder
1 Tsp almond extract
3 heaped TBsp jam
Toppings - flaked almonds/ground almonds


For the pastry:
Preheat oven to 200°C. Cut butter into small chunks. Add to flour.

Rub with fingers until crumb-like.

Beat the egg, then add to for a dough. Chill for 10 minutes in the fridge.

Roll out in between two pieces of clingfilm (OR on a floured surface). Approx size is 20cm x 25cm.

Line baking tin approx 20cm x 25cm. Remove top piece of clingfilm.

Turn over pastry into lined tin. Remove clingfilm and prick with a fork.

Bake for 15 minutes until slightly golden. Remove and turn oven down to 180°C.

Spread jam.

For the cake mix:
Mix all cake ingredients, except flaked almonds, until smooth.

Spread cake mix over jam.

Sprinkle flaked almonds.

Bake for 20-25 minutes until cooked and golden brown.

Run a knife down edges if cake is stuck to tin. Cut into 12 pieces and serve!