Easy Bakewell Traybake

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This easy Bakewell traybake is a tasty twist on an old classic. It has all the almondy, jammy goodness you love, in a simple slice and share version.

If you love the flavours of a classic Bakewell tart but don’t want to get busy, this easy Bakewell traybake is the answer. With a crisp pastry base, topped with a layer of raspberry jam and a light, fluffy almond sponge, it has all the best bits of the traditional version, just simplified.

I didn’t actually bake much over the summer — most days it was just way too hot to even think about turning the oven on. But do you ever get those days where you just have to bake something? Like, you can’t stop thinking about it until you’ve got something sweet in the oven? Or is that just me?

Anyway, one particularly warm day, I felt the itch. I didn’t want anything too lengthy or complicated, and I definitely didn’t want to head out to the shops. I just wanted something quick, easy, and made with what I had to hand. Flicking through one of my trusty Mary Berry cookbooks (Cakes and Bakes), I spotted this Bakewell traybake and it ticked all the boxes.

This traybake has got all the flavour of a traditional Bakewell tart but without any of the faff. Super simple, super delicious, and totally satisfying. I’ve made a couple of tweaks to Mary’s original recipe – more jam (because honestly, is there such a thing as too much?) and a splash of extra almond essence for a little flavour boost.

This jammy, almondy traybake is perfect with a cuppa, and it also makes a cracking dessert. David’s team ice cream, but I’m firmly on the custard side. It takes me right back to my school days and those school dinner puddings!

This Bakewell traybake really hits the spot. It’s quick, comforting, and packed with flavour and is just the ticket for spontaneous baking days.

Do you ever feel compelled to bake? And are you Team Custard or Team Ice Cream?

Cuts into 21 squares

Ingredients

FOR THE PASTRY

175g plain flour

85g cold butter, diced

1-3 tablespoons cold water

FOR THE SPONGE

115g butter, softened

115g caster sugar

175g self-raising flour

1 teaspoon baking powder

2 large eggs

2 tablespoons milk

1 teaspoon almond essence

FOR THE FILLING AND TOPPING

6 tablespoons raspberry or cherry jam

handful of flaked almonds, to decorate

How to – Traditional

  1. Preheat oven to 180C. Grease 30cm x 23cm baking tray generously.
  2. Make the pastry. Put the flour and butter into a bowl and rub the butter in with your fingers until the mixture resembles fine breadcrumbs. Bring together to form a dough with 2 or 3 tablespoons of water.
  3. Tip the dough out on to a lightly floured surface and roll out. Line the tin with the pastry and then spread with the jam.
  4. To make the sponge, place all the ingredients in a large bowl and beat with an electric mixer for 2 minutes or until well combined.
  5. Carefully transfer the mixture to the tin and spread over the jam. Smooth the surface and then scatter over the flaked almonds.
  6. Bake for 25 minutes or until the cake has shrunk from the sides of the tin and the sponge springs back when gently pressed in the centre. Leave to cool in the tin, cut into squares and lift out using a palette knife.

How to – Thermomix

  1. Preheat oven to 180C. Grease 30cm x 23cm baking tray generously.
  2. Make the pastry. Put the plain flour and chilled butter in TM bowl. Mix for 5 seconds on speed 5.
  3. Add 3 tablespoons cold water. Knead on the dough function for 30 seconds. Scrape down sides of bowl and knead on the dough function for 1 minute or until the dough comes together.
  4. Tip the dough out on to a lightly floured surface and roll out. Line the tin with the pastry and then spread with the jam.
  5. Wash and dry the TM bowl. Place all the sponge ingredients in the TM bowl and then mix for 20 seconds on speed 5. If necessary, scrape the sides of the bowl and mix for a further 10 seconds on speed 5.
  6. Carefully transfer the mixture to the tin and spread over the jam. Smooth the surface and then scatter over the flaked almonds.
  7. Bake for 25 minutes or until the cake has shrunk from the sides of the tin and the sponge springs back when gently pressed in the centre. Leave to cool in the tin, cut into squares and lift out using a palette knife.