Mary Berry Bakewell Traybake​ Recipe

This easy Mary Berry Bakewell Traybake is made with a rich, buttery sponge, a layer of sweet raspberry jam, and a classic almond frangipane topping. This recipe creates a wonderfully moist and flavorful cake with a perfect balance of fruit and almond, finished with a generous sprinkle of toasted flaked almonds. It’s the perfect treat for afternoon tea, bake sales, or a simple family dessert, providing 12 generous portions.

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Mary Berry Bakewell Traybake Ingredients

For the Sponge Cake:

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 1 tsp almond extract

For the Topping:

• 4 tbsp raspberry jam
• 150g (5½oz) unsalted butter, softened
• 150g (5½oz) caster sugar
• 150g (5½oz) ground almonds
• 2 large eggs
• 1 tsp almond extract
• 50g (2oz) flaked almonds

How To Make Mary Berry Bakewell Traybake

1. Prepare the oven and tin: Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Grease a 30x23cm (12×9 inch) traybake or roasting tin and line the base and sides with baking parchment.
2. Make the sponge batter: Using the all-in-one method, add the softened butter, caster sugar, self-raising flour, baking powder, eggs, and almond extract to a large mixing bowl. Beat with an electric mixer for about 2 minutes until the mixture is smooth and well combined.
3. Bake the base: Spoon the batter into the prepared tin and spread it out evenly with a spatula. Bake for 20-25 minutes, or until well risen, golden, and a skewer inserted into the center comes out clean.
4. Add the jam: Remove the cake from the oven and let it cool slightly in the tin for about 10 minutes. Gently spread the raspberry jam evenly over the warm sponge base.
5. Prepare the frangipane: While the base bakes, make the almond topping. In a separate bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time, then fold in the ground almonds and almond extract.
6. Top and bake again: Carefully spoon the frangipane mixture over the jam and spread it out to cover the entire surface. Sprinkle the flaked almonds evenly over the top. Return the traybake to the oven and bake for another 20-25 minutes until the frangipane is firm and golden brown.
7. Cool before serving: Let the Bakewell traybake cool completely in the tin before slicing it into squares or bars.

Recipe Tips

• Use Room Temperature Ingredients: For a smooth, well-emulsified sponge and frangipane, ensure your butter and eggs are at room temperature before you start. This is key to the success of the all-in-one method.
• Don’t Overmix the Batter: When using the all-in-one method, mix only until the ingredients are just combined and the batter is smooth. Overmixing can develop the gluten in the flour and result in a tough cake.
• Warm the Jam: To make the raspberry jam easier to spread over the sponge base without tearing it, warm it gently in a small saucepan or for a few seconds in the microwave first.
• Watch the Almonds: Keep an eye on the flaked almonds during the second bake. If they start to brown too quickly before the frangipane is cooked through, you can loosely cover the tin with foil.

What To Serve With Bakewell Traybake

This classic Bakewell traybake is delicious served on its own with a cup of English breakfast tea or coffee. For a more decadent dessert, serve it warm with a generous dollop of clotted cream, a scoop of vanilla ice cream, or a drizzle of warm pouring custard. The combination of the warm almond sponge and cold, creamy topping is simply irresistible.

How To Store Bakewell Traybake Leftovers

Refrigerate: Store the Bakewell traybake in an airtight container at room temperature for up to 3 days. There is no need to refrigerate it unless your kitchen is particularly warm. Freeze: This traybake freezes exceptionally well. Once completely cool, wrap the unsliced cake (or individual slices) in a double layer of cling film and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Mary Berry Bakewell Traybake Nutrition Facts

Serving Size: 1 slice (approx. 1/12th of the cake)

• Calories: 540 kcal
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 165mg
• Sodium: 280mg
• Total Carbohydrate: 48g
• Sugars: 32g
• Protein: 9g

Frequently Asked Questions

• Can I use a different type of jam? Absolutely. While raspberry is traditional for a Bakewell, strawberry, cherry, or apricot jam would also work beautifully. Feel free to use your favourite kind.
• What’s the difference between ground almonds and almond flour? Ground almonds are coarser and contain the skins, providing a more traditional texture for the frangipane. Almond flour is much finer and made from blanched almonds. While it can work in a pinch, ground almonds are recommended for the best results in this recipe.
• Can I make this recipe gluten-free? Yes, you can adapt this recipe to be gluten-free. Substitute the self-raising flour with a good-quality gluten-free self-raising flour blend, and ensure your baking powder is also certified gluten-free.
• Why did my frangipane sink into the jam? This can happen if the frangipane is too soft or if it’s spread on the sponge while the base is still very hot. Allowing the sponge to cool for at least 10 minutes helps it firm up enough to support the toppings.

Try More Recipes:

• Mary Berry Butterscotch Traybake​ Recipe
• Mary Berry​ Coconut Traybake Recipe
• Mary Berry​ Banana Traybake Recipe