Lucy M. Bakewell Slices are a delicious, easy-to-make treat with a crisp shortcrust pastry base, a sweet, almond-flavored sponge, and a layer of tangy raspberry jam on top. They’re the perfect combination of flavors and textures in every bite.
Who doesn’t love a good slice of something sweet? Bakewell Slices are just that! With a crisp, buttery shortcrust pastry, gooey raspberry jam, and a fluffy almond sponge, these treats have it all. It’s the perfect balance of crunchy, fruity, and nutty all packed into one delicious bite. They’re incredibly simple to make and even easier to eat—before you know it, the whole batch will be gone! Whether you’re sharing them with friends over tea, taking them to a picnic, or sneaking one for yourself (no judgment here!), these slices will quickly become your new go-to dessert. Trust me, once you try them, you’ll be baking them on repeat!
Ingredients
For the shortcrust pastry:
- 1⅓ cups (175g) all-purpose flour, plus extra for dusting
- ⅓ cup (75g) salted butter
For the sponge:
- 7 tablespoons (100g) salted butter, softened
- ½ cup (100g) sugar
- 1⅓ cups (175g) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 extra-large eggs
- 2 tablespoons milk
- ½ teaspoon almond extract
To finish:
- About 4 tablespoons raspberry jam
- Sliced almonds, for sprinkling
While these Bakewell Slices are perfect for satisfying your sweet tooth, if you’re looking for something a little lighter and packed with wholesome ingredients, our Fruity Granola Bars might be just what you need. They’re full of flavor and provide a nutritious snack for any time of day. Check out the recipe for Fruity Granola Bars and treat yourself to a healthier yet equally delicious option!
Instructions
- Prepare the pastry base: Preheat your oven to 350°F (175°C). Lightly grease a baking tray or line it with parchment paper. For the pastry, combine the flour and butter in a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Then, press the mixture into the bottom of the prepared tray to form a thin, even base. Chill in the fridge for 10 minutes to firm up.
- Bake the pastry base: Bake the chilled pastry in the oven for about 15 minutes or until it turns golden brown. Remove from the oven and set aside to cool.
- Make the sponge: While the pastry base cools, prepare the sponge. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
- Add the dry ingredients: In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with the milk. Stir until combined.
- Assemble the slices: Spread the raspberry jam evenly over the cooled pastry base. Then, carefully spoon the sponge batter over the jam, smoothing it out to cover it evenly.
- Finish and bake: Sprinkle the sliced almonds on top of the batter. Bake the slices in the preheated oven for about 25-30 minutes or until the sponge is golden brown and a toothpick inserted into the center comes out clean.
- Cool and slice: Let the Bakewell Slices cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, cut them into squares or bars.
Bakewell Slices
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a baking tray or line it with parchment paper. For the pastry, combine the flour and butter in a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Then, press the mixture into the bottom of the prepared tray to form a thin, even base. Chill in the fridge for 10 minutes to firm up.
- Bake the chilled pastry in the oven for about 15 minutes or until it turns golden brown. Remove from the oven and set aside to cool.
- While the pastry base cools, prepare the sponge. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, alternating with the milk. Stir until combined.
- Spread the raspberry jam evenly over the cooled pastry base. Then, carefully spoon the sponge batter over the jam, smoothing it out to cover it evenly.
- Sprinkle the sliced almonds on top of the batter. Bake the slices in the preheated oven for about 25-30 minutes or until the sponge is golden brown and a toothpick inserted into the center comes out clean.
- Let the Bakewell Slices cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, cut them into squares or bars.
Notes
Bakewell Slices vs. Bakewell Tart: What’s the Difference?
Bakewell Slices and Bakewell Tart may seem similar, but they have some key differences. The most noticeable difference is the shape: Bakewell Slices are rectangular or square, making them easy to cut and serve, while Bakewell Tart is round, often baked in a tart pan for a more polished look. In terms of texture, the pastry in Bakewell Slices is thinner and crispier, whereas Bakewell Tart has a thicker, more buttery base. The filling is similar in both, with raspberry jam and almond frangipane, but the Bakewell Tart has a richer, custard-like almond filling, while the Bakewell Slices tend to have a lighter, sponge-like texture. Bakewell Slices often feature additional decorations like icing or chocolate, while the tart typically just has slivered almonds on top. Bakewell Slices are perfect for casual snacking or gatherings, whereas Bakewell Tart is more suited for formal events like afternoon teas. Both are delicious, but they cater to different occasions and preferences!Bakewell Slices vs. Bakewell Tart: What’s the Difference?
Bakewell Slices and Bakewell Tart may seem similar, but they have some key differences. The most noticeable difference is the shape: Bakewell Slices are rectangular or square, making them easy to cut and serve, while Bakewell Tart is round, often baked in a tart pan for a more polished look.
In terms of texture, the pastry in Bakewell Slices is thinner and crispier, whereas Bakewell Tart has a thicker, more buttery base. The filling is similar in both, with raspberry jam and almond frangipane, but the Bakewell Tart has a richer, custard-like almond filling, while the Bakewell Slices tend to have a lighter, sponge-like texture.
Bakewell Slices often feature additional decorations like icing or chocolate, while the tart typically just has slivered almonds on top. Bakewell Slices are perfect for casual snacking or gatherings, whereas Bakewell Tart is more suited for formal events like afternoon teas. Both are delicious, but they cater to different occasions and preferences!
Nutritional Value (per serving, based on making 16 slices)
- Calories: 210
- Fat: 12g
- Carbs: 23g
- Protein: 3g
- Fiber: 1g
- Sodium: 150mg
Conclusion
Bakewell Slices are a simple yet delicious treat that combines the rich flavors of almond and raspberry in every bite. They’re perfect for afternoon tea, dessert, or just a sweet snack. Whether you’re making them for a special occasion or just to enjoy with family, these slices are always a crowd-pleaser. Give this easy recipe a try and enjoy these irresistible, homemade treats!
