Name: Classic Bakewell Slice Recipe – Easy British Treat
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 ½ cups all purpose flour; 2 tablespoon confectioners sugar; 7 tablespoon unsalted butter, cold, in chunks; 2 tablespoon water, cold; 8 tablespoon unsalted butter, softened; ½ cup all purpose flour; ¾ cup almond flour; ½ cup sugar; 1 teaspoon baking powder; ¼ teaspoon almond extract; 2 eggs; ½ cup raspberry jam; 2 tablespoon sliced almonds

Pin This! Jump to Recipe

There’s something magical about the combination of buttery pastry, tangy raspberry jam, and that distinctive almond flavor that makes a perfect Bakewell slice impossible to resist. This beloved British treat transforms simple pantry ingredients into something extraordinary, creating layers of texture and taste that have delighted families for generations. Whether you’re planning a cozy afternoon tea or need a reliable dessert that never fails to impress, this Bakewell slice recipe delivers every single time.

You’ll discover how to master the art of creating the perfect pastry base, achieve that signature almond sponge topping, and bring everything together for a slice that rivals any bakery version. With straightforward techniques and foolproof tips, you’ll have confidence in your kitchen and a dessert that brings smiles to every face around your table.

Why This Bakewell Slice Matters

In our busy world, finding a dessert that combines elegance with simplicity feels like discovering a hidden treasure. This Bakewell slice offers exactly that – a sophisticated treat that doesn’t demand hours in the kitchen or complicated techniques. It’s the kind of recipe that builds confidence in home bakers while creating memories around the family table. The beauty lies in its versatility: perfect for weekend baking projects, special occasions, or those moments when you want to treat yourself to something truly special.

Behind the Recipe

This recipe was born from countless kitchen experiments, trying to capture that perfect balance I remembered from childhood visits to British tea shops. The breakthrough came when I realized the secret wasn’t just in the ingredients, but in the timing – letting each layer develop its own character before bringing them together. That moment when the almond sponge meets the raspberry jam creates something greater than the sum of its parts, and I knew I had found the perfect formula for home kitchens.

External Resources

For those looking to expand their British baking repertoire, you might enjoy our classic British Bakewell tart or try something completely different with our chess pie recipe. If you’re interested in perfecting your pastry techniques, check out this helpful guide on how to blind bake pie crust without weights. For more almond flour inspiration, explore these foolproof almond flour recipes for beginners.

Ingredients

Complete Ingredient List
For the pastry base: 1½ cups all-purpose flour (that reliable foundation for perfect pastry) 2 tablespoons confectioners sugar (adds just a whisper of sweetness) 7 tablespoons unsalted butter, cold and chunked (the secret to flaky layers) 2 tablespoons cold water (brings everything together beautifully) For the almond sponge topping: 8 tablespoons unsalted butter, softened (creates that tender crumb) ½ cup all-purpose flour ¾ cup almond flour (ground almonds for that authentic flavor) ½ cup granulated sugar (caster sugar works perfectly) 1 teaspoon baking powder (for the perfect rise) ¼ teaspoon almond extract (optional but recommended for depth) 2 large eggs (room temperature works best) For assembly: ½ cup raspberry jam (choose good quality for best results) 2 tablespoons sliced almonds (flaked almonds for beautiful presentation)

Ingredient Spotlight

The almond flour is what transforms this from an ordinary slice into something special – it creates that distinctive nutty flavor and tender texture that makes Bakewell treats so beloved. Cold butter in the pastry is non-negotiable; it creates those lovely flaky layers that contrast beautifully with the soft sponge. The raspberry jam acts as more than just flavoring – it provides moisture and a tart counterpoint to the sweet almond topping. Quality matters here, so choose a jam with visible fruit pieces for the best texture and taste.

Timing

Recipe Timeline
Prep Time: 20 minutes Chilling Time: 10 minutes Baking Time: 50 minutes total Total Time: 1 hour 20 minutes Servings: 8 generous slices Efficiency Note: 25% faster than traditional tart methods

Instructions

Step-by-Step Method
### Prepare Your Kitchen Preheat oven to 375°F (190°C) and prepare a 9×9-inch square baking pan. I always line mine with parchment paper for easy removal – trust me on this one! ### Create the Pastry Base Pulse flour, confectioners sugar, and cold butter chunks in a food processor until the mixture resembles coarse breadcrumbs. Gradually add cold water until the dough just comes together. My grandmother always said the secret is not overworking it – stop as soon as it holds together. ### Shape and Chill Roll out the pastry and press it firmly into your prepared pan, making sure to push it up the sides slightly. Chill for 10 minutes – this prevents shrinking during baking. ### Blind Bake the Base Line with parchment paper and baking beans, then bake for 10 minutes. Remove the paper and beans, then bake uncovered for 5-10 minutes until golden. This ensures a crisp bottom that won’t get soggy. ### Prepare the Almond Sponge While the pastry bakes, cream together softened butter, both flours, sugar, baking powder, almond extract, and eggs until the mixture is smooth and glossy. The consistency should be like thick cake batter. ### Assemble and Bake Spread raspberry jam evenly over the warm pastry base. Dollop the sponge mixture over the jam, then gently spread to cover. Sprinkle sliced almonds on top for that bakery-perfect finish. ### Final Bake Bake for 35-40 minutes until the top is golden brown and springs back lightly when touched. The edges should be just pulling away from the sides of the pan. ### Cool and Slice Allow to cool completely before slicing – I know it’s tempting, but this ensures clean cuts and the perfect texture in every piece.

Tips & Tricks for Perfect Bakewell Slice

Professional Secrets
Temperature Control: Use cold butter for the pastry but room temperature butter for the sponge – this difference creates the perfect texture contrast. Jam Distribution: Warm the jam slightly before spreading to make it easier to distribute evenly without tearing the pastry. Sponge Spreading: Drop the sponge mixture in dollops first, then gently spread with an offset spatula to avoid disturbing the jam layer. Doneness Test: The sponge is ready when it’s golden and springs back lightly when touched – don’t overbake or it becomes dry. Clean Slicing: Use a sharp knife wiped clean between cuts, and slice in a sawing motion rather than pressing down.

Recipe Variations & Substitutions

Berry Variations: Swap raspberry jam for strawberry, blackberry, or apricot preserves for different flavor profiles. Busy Cook’s Version: Use store-bought shortbread cookie crumbs mixed with melted butter for a quick pastry base. Kid-Friendly Adaptation: Reduce almond extract to just a pinch and add a handful of mini chocolate chips to the sponge. Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour blend.

Leftover & Reuse Ideas

Transform leftover Bakewell slice into an elegant trifle by crumbling it into layers with vanilla custard and fresh berries. Alternatively, pulse pieces in a food processor to create a unique cheesecake base, or warm slices gently and serve with vanilla ice cream for an instant dessert upgrade. Day-old slices also make wonderful additions to bread pudding recipes.

Pairing Ideas

This Bakewell slice pairs beautifully with a proper cup of Earl Grey tea or rich English Breakfast tea. For non-tea drinkers, try it with fresh lemonade or sparkling elderflower cordial. The almond flavors also complement vanilla-based beverages perfectly, making it an ideal companion to homemade vanilla lattes or creamy hot chocolate.

Serving Suggestions

Present your Bakewell slice on a vintage cake stand dusted with a light sprinkle of powdered sugar for an elegant afternoon tea presentation. Cut into neat squares and arrange on individual plates with a dollop of clotted cream or a small scoop of vanilla ice cream. For special occasions, garnish each piece with a fresh raspberry and a sprig of mint.

Nutritional Information

Per serving (based on 8 slices): Approximately 385 calories, 6g protein, 45g carbohydrates, 20g fat, 3g fiber. Contains eggs, dairy, and tree nuts (almonds). This recipe provides good amounts of vitamin E from the almonds and energy-supporting carbohydrates.

Common Mistakes to Avoid

Soggy Bottom: This happens when the pastry isn’t properly blind-baked – always bake it until golden before adding toppings. Cracked Sponge: Usually caused by overbaking or oven temperature too high – reduce heat slightly if your oven runs hot. Jam Bleeding: Occurs when jam is too warm or thin – let it cool slightly and choose a thicker consistency jam. Uneven Spreading: Take time to dollop the sponge mixture evenly before spreading – rushing this step shows in the final result. Remember, baking mistakes are just learning opportunities in disguise!

Storage & Reheating Tips

Store your Bakewell slice covered at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. To refresh day-old slices, warm them gently in a 300°F oven for 5-7 minutes. The slice actually improves after a day as the flavors meld together beautifully.

Are Bakewell slices difficult to make for beginners?: Not at all! This Bakewell slice recipe is perfect for beginner bakers. The techniques are straightforward, and the forgiving nature of the recipe means small variations still yield delicious results.
Can I make Bakewell slice ahead of time?: Absolutely! Bakewell slice actually tastes better the next day as flavors develop. Make it up to 2 days ahead and store covered at room temperature.
What’s the difference between Bakewell slice and Bakewell tart?: A Bakewell slice is baked in a square pan and cut into portions, while Bakewell tart is made in a round tart pan. The slice version is often easier for beginners and better for serving crowds.
Are Bakewell slices kid-friendly?: Yes! Kids love the sweet almond flavor and jam combination. You can reduce the almond extract slightly for younger palates and let them help sprinkle the almonds on top.
Can I freeze Bakewell slice?: Definitely! Wrap individual pieces well and freeze for up to 3 months. Thaw at room temperature for best texture, and the Bakewell slice will taste just as fresh as when first made.

Conclusion

Perfect golden Bakewell slice cut into squares showing layers of pastry, jam and almond sponge topped with sliced almonds — The perfect Bakewell slice – golden, layered, and irresistibly delicious

This Bakewell slice recipe brings together everything I love about home baking – simple techniques that create extraordinary results, flavors that transport you to cozy British tea rooms, and the satisfaction of creating something beautiful with your own hands. The combination of buttery pastry, tangy jam, and almond sponge creates a dessert that’s both comforting and elegant, perfect for any occasion from casual family dinners to special celebrations.

Made these Bakewell slices? Drop your twist in the comments, rate the recipe, and tag us on facebook, instagram with #erinrecipes — we might feature your creation!

Servings:

servings

Author: Sarah Jenkins