So this one is a real keeper. Often when I try out new cake recipes they turn out ok, but not great. This one though turned out so delicious that I caught myself eating small pieces out of the pan everytime I went into the kitchen. Bad, bad Sandy. I first came across the base recipe here and after I tweaked it a bit… violá: The bakewell traybake. A moist, sweet cake, packed with flavours.
Well, technically it’s not precisely a bakewell tart when you consider the ingredients. I added some frangipane and made the topping a lot simpler, but it’s close enough to justify the name.
One thing is a bit puzzling though…. where did the entire jar of jam go that I layered into that cake?! It’s there definitely, because I taste the raspberries when I eat it, but visually it’s completely gone. It’s a shame really, but trust me, it’s there…
For the shortcrust pastry
- 300 g flour
- 200 g cold butter
- 100 g sugar
- 1 egg yolk
- 3 tbsp cold water
For the topping
- 200 g frangipane or almond paste
- 300 g jam I used raspberry, but strawberry should work great too
- 200 g butter softened
- 150 g sugar
- 4 eggs
- 100 g ground almonds
- 100 g flour
- 1 tbsp baking powder
- 3 tbsp milk
For the glaze
- 150 g confectioners' sugar
- Juice of 1 lemon
- Water if needed
Prepare the shortcrust pastry
- In a big bowl combine flour and sugar. Cut the cold butter into small cubes and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk and the water and knead gently until it comes together into a dough.
- Wrap in clingfilm and refridgerate for 20-30min.
- Line a 25x32cm baking tray with parchment paper.
- Roll out the shortcrust pastry into a rectangle and line the baking tray with it.
- Preheat your oven to 180°C / 356°F.
For the topping
- Roll out the frangipane into a rectangle and add as the bottom layer of the traybake (the rolling out works best if you use clingfilm)
- Next spread the jam evenly onto the frangipane.
- In a bow mix together the butter and the sugar until light and fluffy,
- Add the eggs, flour, almonds, milk and baking powder. Mix well.
- If the dough is too thick, add a bit more milk.
- Spread the dough onto the jam and bake for 30-35 minutes or until golden brown.
For the glaze
- Sift the confectioners' sugar into a bowl and add the lemon juice. Mix well. Add some water if the icing is too thick.
- Drizzle onto the cake.
- Let the icing set and cut into squares with a sharp knife.
Anything with frangipane is an instant winner in my books! These little slices look divine and I bet taste even better than their perfect appearance.
Thanks so much, Thalia!
this cake is very tasty and easy to make.
Yes. . .yes. . yes. This looks so moist and tasty and I can see why you would have been nibbling on this every time you laid eyes on it. And where did that jam go? It’s a magic trick.
The invisible yet tasty jam is quite the mystery :D Thanks for your comment, Lynn!