Flag

Raspberry Bakewell Traybake

15 pieces
Intermediate
100
This traybake has a fruity twist on the classic cherry bakewell … we have added raspberries instead!
Ingredients
Preparation
Recipe Tips
This favourite bake freezes well. Simply bake as above and then when cool, wrap well and freeze for up to 3 months. Defrost in the wrappings and then ice as above.
Recipe Tips
Use Dr. Oetker Madagascan Vanilla Extract instead of the Almond Extract in the icing for a less intense almond flavour.
Additional information
Know a little more
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

Related Recipes

Picture - Hero image

Ingredients

For the Base
320 gSweet Shortcrust Pastry (Ready Rolled Box)
150 gRaspberry Jam
For the Sponge
200 gUnsalted butter (softened)
200 gCaster Sugar
4Medium Eggs (beaten)
5 mlDr. Oetker Moroccan Almond Extract (1 tsp)
100 gGround Almonds
100 gPlain Flour
5 gDr. Oetker Baking Powder (1 tsp)
100 gRaspberries
To Decorate
325 gIcing Sugar
30 gFlaked Almonds
50 gRaspberries
Picture - Dr. Oetker Baking Powder (1 tsp)
1

For the Base

Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease and line a 30 x 20cm rectangular baking tray. Unroll the pastry and carefully transfer to the prepared tin, pressing it gently into the corners and trim away any excess. 

2

Cover the top of the pastry with a sheet of baking parchment and fill with a layer of baking beans or raw rice. Bake for 15 minutes until lightly golden. Carefully remove the baking beans or rice and baking parchment. Spread the pastry with jam and set aside.

3

For the Sponge

Lower the oven temperature to 190˚C/170˚C fan/gas mark 5. Put the butter in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.

4

Gradually beat in the eggs and Almond Extract until combined. Add the ground almonds and sift the flour and Baking Powder on top. Using a large metal spoon, carefully fold into the mixture. 

5

Finally add the raspberries and very gently stir through the mixture being careful not to break up the raspberries.

6

Spoon the mixture over the jam and smooth over the top. Bake for 35-40 minutes until risen, golden brown and just firm to the touch. Leave to cool completely in the tin before carefully removing and placing on a board.

7

To Decorate

Sift the icing sugar into a bowl, add approx. 45ml (3 tbsp) of warm water and mix to make a fairly thick icing. Pour the icing over the top of the bakewell and spread to generously cover, letting it drip down the sides.

8

Sprinkle the flaked almonds and raspberries over the top of the icing. Leave the set for a few minutes and your bakewell is ready to slice up and enjoy!  

  • This favourite bake freezes well. Simply bake as above and then when cool, wrap well and freeze for up to 3 months. Defrost in the wrappings and then ice as above.
  • Use Dr. Oetker Madagascan Vanilla Extract instead of the Almond Extract in the icing for a less intense almond flavour.