Let’s talk about bakewell slices – the kind you bite into and immediately feel like you’ve just done something right. It’s that perfect mix of crumbly, jammy, nutty layers that feels both comforting and clever.

I’ve played with this one too many times. Gone classic, swapped in plant-based bits, even tried to pull off a gluten free bakewell slice that didn’t taste like sawdust. And I’ll tell you – when you get the layers right and don’t mess about with the jam, it’s magic.

Active Time: 25 minutes
Total Time: 1 hour
Servings: 12

Ingredients

For the Base:

  • 200g plain flour (or a gluten-free blend that isn’t sad and dry)
  • 100g butter (vegan margarine does fine here too)
  • 2 tbsp ice-cold water

For the Middle:

  • 150g raspberry jam (sharp and fruity, not too sweet)

For the Almond Topping:

  • 100g butter or plant-based spread
  • 100g caster sugar
  • 150g ground almonds
  • 2 tbsp plain flour
  • 1 tsp almond extract (don’t skip this; it carries the whole top layer)
  • 3 tbsp aquafaba (or 2 eggs if you're not on the vegan train)

Finishing Touches:

  • 50g flaked almonds
  • 100g icing sugar (if you want a glaze)
  • A squeeze of lemon or splash of water

Instructions

Preparation

Start by getting your oven sorted – 180°C if it’s conventional, or 160°C for a fan oven. Then line a 20x30cm baking tin with parchment. You’ll want a proper base for this beauty.

In a bowl, rub your flour and butter together until it looks like rough breadcrumbs. Nothing too fancy. Add the water bit by bit until the dough holds when you press it. You’re not kneading here – just gathering it up.

Press the dough into your tin and prick it all over with a fork. That’ll keep it from puffing up like a pastry balloon. Bake it for 10 minutes until it just starts to catch a bit of golden on the edges.

Cooking

Take your baked base, still warm, and spoon on your jam. Don’t drown it – just a generous even spread. No swirling. You want definition between the layers.

In a clean bowl, beat the butter and sugar until it looks like soft clouds. Then stir in the aquafaba (or eggs), almond extract, flour, and ground almonds. The mix should be smooth, light, and just thick enough to spread.

Layer that frangipane gently on top of the jam. Don’t rush it. Use the back of a spoon to smooth it to the edges.

Sprinkle with flaked almonds. Then it’s back in the oven – 30 to 35 minutes should do it. You’re looking for a lightly golden top and no wobble in the middle.

Serving

Once it’s baked, let it cool in the tin. Completely. This is the part most folks rush, but honestly, patience makes the slice.

If you’re feeling a little extra, mix up your icing sugar with a tiny splash of lemon juice and drizzle it in jagged lines once everything’s cool. Slice into squares or rectangles – whichever feels right.

Nutritional Value Per One Serving

Nutrition Facts

  • Calories: 290
  • Total Fat: 16g
  • Saturated Fat: 4g
  • Cholesterol: 0mg (if vegan)
  • Sodium: 85mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 5g

Tips and Variations

If you’re into switching things up or avoiding specific ingredients, I’ve tried just about every combo. Some work, some... not so much.

  • Vegan version
    Swap eggs for aquafaba. Stick with a solid dairy-free spread, and don’t overbeat – vegan batters can get temperamental.
  • Gluten free version
    Use a good-quality GF flour blend. If it doesn’t already have xanthan gum, a pinch helps keep the base from falling apart.
  • Mix up the flavours
    • Cherry jam brings a deeper, darker sweetness.
    • A touch of orange zest in the frangipane gives it a citrus kick.
    • Toast your almonds first for even more flavour. Trust me – it’s worth it.

Conclusion

There’s nothing fussy or pretentious about a solid bakewell tart slice – it’s about the layers, the contrast, and that quiet moment when you realise you’ve nailed it. I’ve baked this recipe for birthdays, breakups, bake sales, and rainy Mondays. And somehow, it always works.

Call it nostalgia or just damn good baking – but once you get this one right, you’ll be making it for years. Just don’t go light on the jam. That’s the rule.

Sweet tooth not satisfied? Browse our collection of comforting, crave-worthy dessert recipes.