Traditional Almond Bakewell Slices
Easy almond slices! A raspberry and almond traybake perfect for afternoon tea, coffee and for lunchboxes too. This recipe is so simple, and the taste is out of this world.
Who can resist this buttery, moist and tasty almond slice? It has all the flavours of a Bakewell tart and is utterly delicious. I’ve made it twice this week and it’s always gone in a matter of minutes; it is that good!
The base is made from a buttery shortcrust pastry topped with a layer of tart raspberry jam and the topping is a light frangipane sponge sprinkled with flaked almonds.
All the flavours and textures in this bakewell slice work so well and the almond and jam combo is incredibly tasty. It’s a classic must-try recipe just like this tiffin and these gooey flapjacks.
Why You’ll Like This Recipe
- The perfect balance of jam, pastry and almond sponge
- It’s a simple and easy recipe
- This bakewell slice is easily adaptable
- It’s great for teatime, work and school lunches
- A very simple pastry recipe with just 4 ingredients
This almond slice is essentially a bakewell tart recipe that’s sliced into mini rectangles, so if you’re a fan of bakewell flavours, then you’re going to love this recipe too. It’s that good that it goes by many names including congress tarts.
I particularly like the sweet shortcrust pastry (also great for mince pies) it is perfection. Plus, these bakewell slices make great on the go snacks that you can freeze and keep for later.
Watch How To Make It
What Is The Difference Between Bakewell Tart And Almond Slice?
The difference between a bakewell tart and an almond slice is that the frangipane sponge in an almond slice is made from a mixture of ground almonds and flour. In a bakewell tart, the frangipane sponge is made only with ground almonds.
Other than that, a bakewell tart and an almond slice is pretty much the same thing! The added flour helps bind the ingredients together and creates a firmer texture.
Almond Slice Recipe Ingredients
Below are the few ingredients needed to make this recipe:
Sweet Shortcrust Pastry Ingredients
- Plain Flour: Plain flour is best for making pastry.
- Butter (Or Margarine): Use butter straight from the fridge (I like to use unsalted but you can also use salted butter).
- Caster Sugar: Sweetens the pastry, you can use icing sugar as an alternative.
- Cold Water Or Milk: Helps bind the pastry ingredients together.
Frangipane Sponge Ingredients
- Ground Almonds: Used to make the frangipane filling.
- Self-Raising Flour & Baking Powder: Makes the frangipane filling light, firmer and binds the ingredients together.
- Eggs: Use eggs at room temperature.
- Butter: I like to use unsalted butter.
- Caster Sugar: Used to sweeten the frangipane filling.
- Flaked Almonds & Almond Extract: Adds the traditional almond flavour to these bakewell slices
- Raspberry Jam: Use seedless raspberry jam.
Baking Tin: I use a 9″ baking tin to make this almond traybake. If you want chunkier almond slices, then you can use a smaller 8″ baking tin.
Baking Beans: Used for blind baking pastry, the weight of the beans prevents the pastry from rising when baking in the oven. You can use uncooked rice if you don’t have baking beans.
Parchment Paper: A layer preventing the baking beans from sticking and baking into the pastry.
How To Make Almond Slices (Bakewell Slice)
Below is a step-by-step guide on how to make this easy and moist almond slice. Full recipe instructions are on the recipe card:
Sweet Shortcrust Pastry
The sweet shortcrust pastry is easy to make and uses only 4 basic ingredients. Out of the 3 layers that make the almond slice, the pastry takes the longest to make. I like to make the pastry ahead of time, chill it in the fridge (or freezer) and use it when needed.
Add flour and sugar to a food processor or mixing bowl and mix until evenly distributed.
Then add butter to the food processor and process until the mixture resembles fine breadcrumbs. If you’re using your hands rub the butter into the flour and sugar mixture.
Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together.
Wrap the sweet shortcrust pastry in clingfilm and leave to chill in the fridge for at least 15 minutes.
Preheat your oven to 180°C (gas mark 4, 160°Fan)
On a floured surface, use a rolling pin to roll the pastry 5mm (0.5cm) thick and lay it over the base of a greased or lined tart tin. Trim away any excess pastry, it should only be covering the bottom. With a fork, prick the pastry base.
Place a layer of parchment paper on top of the pastry and add baking beans. Blind bake in the oven for 10 minutes or until slightly golden brown.
Once baked, leave the pastry to cool down and set aside for later use.
Place butter and sugar into a large mixing bowl and cream together until light and fluffy.
Add a beaten egg and almond extract to the mixing bowl and mix together until evenly combined.
Pour flour, baking powder and ground almond into the mixing bowl and mix together until evenly distributed.
How To Assemble Almond Slice
In a small mixing bowl, mix the jam to remove any lumps and for it to spread easily.
Add an even layer of raspberry jam on top of the pastry.
Pour the frangipane sponge mixture over the layer of jam and spread until evenly distributed. Be careful not to mix the cake batter into the layer of jam.
Sprinkle flaked almonds on top of the sponge mixture and bake in the oven for 30 to 35 minutes or until cooked through and the top is golden.
Once baked, let the almond slice cool then cut into traditional rectangle slices (or any shape you like).
Bakewell Slice Recipe Variations
Change The jam: Instead of a raspberry and almond traybake, you change the jam filling to cherry, apricot, ginger or even blackcurrant.
Add Pieces of Fruit: Add a handful of fresh raspberries to the layer of raspberry jam, this adds extra fruity flavour to the almond slices.
Change The Pastry: If you don’t want to make the sweet shortcrust pastry from scratch, you can use pre-rolled readymade shortcrust pastry (though it’s not going to be sweet). Or you can change the type of pastry and use alternatives like puff pastry.
Change The Shape: You don’t have to cut the slices into rectangles, you can easily cut the portions into squares.
Increase The Almond Flavour: I love a strong almond flavour in this bakewell traybake, to increase this tase, I like to add half a teaspoon of almond extract to the sweet shortcrust pastry.
My Top Tips
I recommend you blind bake the shortcrust pastry as it prevents the pastry from going soggy, there’s both a layer of jam and cake on top of it. This step also ensures that the slices are firm and do not break apart when holding it.
If you want picture perfect slices, use a sharp knife and cut the almond slices when it has cooled down.
When making the pastry, make sure the butter you use is cold and straight from the fridge, this is vital in creating a crisp and crumbly pastry.
Use untoasted almonds to sprinkle on top of the almond slice sponge, this prevents the almonds from browning too much when baking in the oven.
An easier way to roll out pastry is to place a piece of parchment paper at the bottom and a layer of parchment paper on top of the pastry. This technique prevents the pastry from sticking to the rolling pin and ripping apart.
I prefer lining my baking tin with parchment paper to greasing it with butter. The jam can caramelise to the sides of the tin and can be difficult to remove once cool. If you use parchment paper, you can simply lift it out of the tin.
Is My Almond Slice Cooked?
An easy way to test if an almond slice is cooked is to stick a toothpick or skewer into it. If it comes out clean, then the almond slice is cooked, if it comes out with batter attached to it, then it needs to bake for longer.
The signs of a cooked sponge is that it’s risen and springs back when you gently press it with your fingers.
How To Store Almond Slice Cake
To store, place the almond bakewell slice in an airtight container at room temperature and eat within 3 to 5 days. If you want to keep it for longer you can freeze it!
To freeze, place the bakewell slice in a freezer-safe container and place in the freezer for up to 3 months. When you’re ready to eat it, defrost in the fridge overnight.
Frangipane is not the same as bakewell tart, it is however the sponge filling that sits on top of the layer of jam in a bakewell tart.
Frangipane is made from a mixture of ground almonds, butter, sugar and eggs. Some recipes also include flour like in congress tarts and almond slices. Recipes like traditional bakewell tarts do not include flour.
A bakewell is a bakewell when there’s a layer of shortcrust pastry, filled with jam (usually raspberry) and topped with a frangipane filling and flaked almonds. Bakewell desserts have a predominate almond flavour and a layer of jam.
Frangipane and marzipan are not the same. Frangipane is an almond filling made from ground almonds, butter, sugar and eggs. Whilst marzipan is made from an almond sugar paste that’s dense in texture.
More Bakewell Recipes
If you like bakewell recipes as much as I do, then you’ll want to try these amazingly tasty recipes below:
Almond Slices (Bakewell Slice)
Sweet Shortcrust Pastry
- 175 g Plain Flour
- 115 g Butter
- 30 g Sugar
- 2 tbsp Cold Water (Or Milk)
- 200 g Seedless Raspberry Jam
- 200 g Caster Sugar
- 200 g Butter
- 100 g Self-Raising Flour
- 100 g Ground Almonds
- 1 tsp Baking Powder
- 3 Eggs
- 1 tsp Almond Extract
- Flaked Almonds
Sweet Shortcrust Pastry
- Add flour and sugar to a food processor or mixing bowl and mix until evenly distributed.
- Then add butter to the food processor and process until the mixture resembles fine breadcrumbs. If you’re using your hands rub the butter into the flour and sugar mixture.
- Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together.
- Wrap the sweet shortcrust pastry in clingfilm and leave to chill in the fridge for at least 15 minutes.
- Place butter and sugar into a large mixing bowl and cream together until light and fluffy.
- Add a beaten egg and almond extract to the mixing bowl and mix together until evenly combined.
- Pour flour, baking powder and ground almond into the mixing bowl and mix together until evenly distributed.
Assemble Almond Slice
- In a small mixing bowl, mix the jam to remove any lumps and for it to spread easily. Add an even layer of raspberry jam on top of the pastry.
- Pour the frangipane sponge mixture over the layer of jam and spread until evenly distributed. Be careful not to mix the cake batter into the layer of jam.
- Sprinkle flaked almonds on top of the sponge mixture and bake in the oven for 30 to 35 minutes or until cooked through and the top is golden.
- Once baked, let the almond slice cool then cut into traditional rectangle slices (or any shape you like).
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This recipe is absolutely delicious and definitely one of my new favorite dishes! Thank you for sharing this amazing recipe, I will definitely be making it again and again. Keep up the good work!