Raspberry Bakewell Traybake

(0)
5 2 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

This traybake has a fruity twist on the classic cherry bakewell … we have added raspberries instead!

15 pieces

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Raspberry Bakewell Traybake

For the Base:

320 g Sweet Shortcrust Pastry (Ready Rolled Box)
150 g Raspberry Jam

For the Sponge:

200 g Unsalted butter (softened)
200 g Caster Sugar
4 Medium Eggs (beaten)
5 ml Dr. Oetker Moroccan Almond Extract (1 tsp)
100 g Ground Almonds
100 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
100 g Raspberries

To Decorate:

325 g Icing Sugar
30 g Flaked Almonds
50 g Raspberries

preparation

Preparation

For the Base

Step 1: 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. 

Step 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.

For the Sponge

Step 3: 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.

Step 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. 

Step 5: Finally add the raspberries and very gently stir through the mixture being careful not to break up the raspberries.

Step 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.

To Decorate

Step 7: 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.

Step 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!  

1 serving = 86g

Nutritional Information for the recipe Raspberry Bakewell Traybake

Per Serving Per 100 g / ml
Energy 1943 kJ
464 kcal
1616 kJ
386 kcal
Fat 23.59 g 19.66 g
Carbohydrate 55.80 g 46.50 g
Protein 6.00 g 5.00 g

preparation

Preparation

For the Base

Step 1: 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. 

Step 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.

For the Sponge

Step 3: 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.

Step 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. 

Step 5: Finally add the raspberries and very gently stir through the mixture being careful not to break up the raspberries.

Step 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.

To Decorate

Step 7: 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.

Step 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!  

1 serving = 86g

Nutritional Information for the recipe Raspberry Bakewell Traybake

Per Serving Per 100 g / ml
Energy 1943 kJ
464 kcal
1616 kJ
386 kcal
Fat 23.59 g 19.66 g
Carbohydrate 55.80 g 46.50 g
Protein 6.00 g 5.00 g

Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active

Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No