Home RecipesCake Bakewell traybake

Bakewell traybake

by Sandy


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.

Bakewell traybakeBakewell traybakeBakewell traybake

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…

Bakewell traybake

Bakewell traybake

Bakewell traybake

A delicious, moist traybake packed with frangipane, jam and almonds.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes


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.

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Thalia @ butter and brioche 6th March, 2015 - 6:51 am

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.

Sandy 10th March, 2015 - 7:37 pm

Thanks so much, Thalia!

Daria 6th March, 2015 - 9:27 am

this cake is very tasty and easy to make.

Lynn | The Road to Honey 6th March, 2015 - 3:27 pm

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.

Sandy 10th March, 2015 - 7:38 pm

The invisible yet tasty jam is quite the mystery :D Thanks for your comment, Lynn!


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