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