Mary Berry Bakewell Traybake Recipe

Jump to Recipe Print Recipe

This Bakewell traybake is a classic British bake with a buttery almond sponge, a layer of sweet raspberry jam, and a crisp flaked almond topping. The texture is soft and moist with a gentle nuttiness and a fruity sharpness running through the middle. It is an easy, dependable bake that suits beginners and confident bakers alike. From start to finish, it takes about 50 minutes, making it perfect for an afternoon bake.

Ingredients

For the sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g ground almonds
50g self-raising flour
1 tsp baking powder
1 tsp almond extract

For the filling

5 to 6 tbsp raspberry jam

For the topping

25g flaked almonds
Icing sugar, for dusting

How to Make Mary Berry Bakewell Traybake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the paper comes up the sides.
Make the sponge: Put the softened butter and caster sugar into a large bowl and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Add dry ingredients: Fold in the ground almonds, self-raising flour, baking powder, and almond extract. Mix gently until you have a smooth, thick batter.
Assemble the traybake: Spoon half of the mixture into the prepared tin and spread it evenly. Carefully spread the raspberry jam over the sponge, then top with the remaining cake mixture, smoothing it gently.
Add the topping: Sprinkle the flaked almonds evenly over the surface of the cake.
Bake: Bake for 35 to 40 minutes, until golden brown and firm to the touch. A skewer inserted into the sponge should come out clean.
Cool and finish: Leave to cool completely in the tin. Dust lightly with icing sugar before slicing into squares.

Tips

How do I stop the jam sinking?

Spread the jam carefully and avoid pushing it right to the edges. A slightly thicker jam works best and stays neatly in the centre.

Why is my sponge dry?

Overbaking is the most common cause. Check the cake a few minutes before the end of the baking time and remove it as soon as it feels just firm.

Can I boost the almond flavour?

You can add a little extra almond extract, but keep it subtle as it can easily overpower the cake.

Serving Suggestions

Serve with a cup of tea for a classic afternoon treat
Add a spoonful of lightly whipped cream on the side
Enjoy slightly warm with custard as a simple dessert

Storage

Room temperature

Store in an airtight container for up to 3 days. Keep it in a cool place away from direct sunlight.

Refrigerator

The traybake can be refrigerated for up to 5 days, though it is best brought back to room temperature before serving.

Freezing

Freeze individual slices well wrapped for up to 3 months. Defrost fully at room temperature before eating.

Nutrition

Calories: 390 kcal
Carbohydrates: 32g
Protein: 7g
Fat: 26g
Saturated fat: 11g
Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly flavoured and naturally sweet, making it ideal for all ages.