Bakewell Slice – Recipe
My favourite teatime treat stand-by is this Almond Bakewell Slice.
CLICK HERE to see my Bakewell Slice Video
Bakewell Slice – Recipe
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 307
Ingredients
For the Pastry
- 175 g Plain Flour
- • Pinch of Salt
- 75 g Butter or Margarine
- •Cold Water
For the Topping
- 34 g Plain Flour
- 150 g Butter or Margarine
- 150 g Sugar Caster
- 150 g Ground Almonds
- 2 Eggs
- • Few drops of Almond Extract optional
- • 2 tablespoons Raspberry Jam
- • Flaked Almonds to decorate
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7"/ 28x 18cm Swiss Roll tin.
- Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
- Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
- Make the topping by melting the butter/margarine in a pan over a low heat. Take care not to burn the butter, this happens very quickly.
- Remove from the heat and add the sugar, ground almonds and flour.
- Mix well, and then beat in the eggs and almond extract. Leave to cool a little.
- Remove pastry from the fridge; spread the jam over the top of the pastry base.
- Pour the topping over the jam. Level and make sure it goes into the corners
- Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
See my Paradise Slice recipe HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Videos
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Thanks for your lovely feedback Carin, I’m so pleased you enjoyed it. Also a BIG thank you for the 5 star rating too.
Brilliant recipe! Best Bakewell tart outside Bakewell. Thanks ever so much for sharing ☺️
Hi Matthias, They look good enough to eat, put the kettle on and I’ll be round shortly.
They really do look very nice, don’t worry about the almond flakes, I couldn’t tell you the number of time we forgot things like that in the bakery, unfortunately when it was around 300 of them, it was a bit more serious. Thanks for the 5 star rating too.
Hi Matthias, They look good enough to eat, put the kettle on and I’ll be round soon.!! They really do look very professional, thanks so much for taking the time to photograph and share them. Also A BIG thank you for the 5 star rating too.
Looks good :-).
With apricot jam, forgot the almond flakes.
Thank you so much for your feedback Jackie,
The water content can vary depending how dry the flour is, here in Spain with the heat in summer I always have add a little mire water. A BIG thank you also for the 5 star rating.
I have made this about 10 times now it’s so good! I find the pastry a little difficult to roll unless I add about 50ml water (you recommend 30ml in the video I think.) The topping is lovely and moist- I sprinkle sliced almonds on top. I find it cooks in 20-25 mins, maybe my oven runs a little hot. Thank you very much for this recipe.
The cuisine type is misspelled, reads Brirish instead of British.
I’ve made this twice now, once with coarse Demerara sugar which you have since told me will be near impossible to cream and once with castor sugar which turned out a lot better. In the second one I used a larger tray and ruined my finished product a little because I didn’t add a bit extra to the jam, ended up quite thinly spread. I am about to make it a third time and I’m looking forward to reaping the rewards of your effort, so thanks for sharing and see you on the YouTube comments on the very near future when I follow the Simnel/Easter cake over the course of next week.
Thanks!
Hello Jim,
Many thanks for the feedback, I really do appreciate you taking the time to comment and I’m so pleased you and the family enjoyed it. This is my recipe I’ve used in my bakeries both in the UK and here in Granada, Spain for the àst 60 years.
absolutely great recipe. I have tried various recipes for Bakewell slice but all of them the frangipane was far too moist until I came across this one with the plain flour in the mix. My wife and son love it.
Thank you
Hi Peter, Thanks for that, it sounds good, I’ll give it a try next time I make some. If possible, ot would be nice to see a photo when you bake it again. You send them via my Facebook page.
Made that but a variation, leave out the jam but sprinkle a hand full of frozen summer fruit on the top and bake, very nice served cold the next day, if it will last that long!