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Bakewell traybake

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

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.