When making the pastry, make sure the butter you use is cold and straight from the fridge, this is vital in creating a crisp and crumbly pastry. If you want picture perfect slices, use a sharp knife and cut the almond slices when it has cooled down. This step also ensures that the slices are firm and do not break apart when holding it.

I recommend you blind bake the shortcrust pastry as it prevents the pastry from going soggy, there’s both a layer of jam and cake on top of it. Increase The Almond Flavour: I love a strong almond flavour in this bakewell traybake, to increase this tase, I like to add half a teaspoon of almond extract to the sweet shortcrust pastry. Or you can change the type of pastry and use alternatives like puff pastry.Ĭhange The Shape: You don’t have to cut the slices into rectangles, you can easily cut the portions into squares. Bakewell Slice Recipe VariationsĬhange The jam: Instead of a raspberry and almond traybake, you change the jam filling to cherry, apricot, ginger or even blackcurrant.Īdd Pieces of Fruit: Add a handful of fresh raspberries to the layer of raspberry jam, this adds extra fruity flavour to the almond slices.Ĭhange The Pastry: If you don’t want to make the sweet shortcrust pastry from scratch, you can use pre-rolled readymade shortcrust pastry (though it’s not going to be sweet). Once baked, let the almond slice cool then cut into traditional rectangle slices (or any shape you like). Sprinkle flaked almonds on top of the sponge mixture and bake in the oven for 30 to 35 minutes or until cooked through and the top is golden. Be careful not to mix the cake batter into the layer of jam. Pour the frangipane sponge mixture over the layer of jam and spread until evenly distributed.

Almond slicer