Mary Berry Bakewell Traybake Recipe – Easy Almond & Jam Bake

If you love the flavours of a classic Bakewell tart but want something easier to slice and share, this Mary Berry Bakewell Traybake Recipe is worth trying. It combines a crisp shortcrust pastry base with a layer of sweet raspberry jam and a soft, rich almond sponge on top, finished with a scattering of flaked almonds. The result is a traybake with real contrast — a crunchy base, a fruity middle, and a light, moist sponge all in one square.

This is a family-friendly bake that suits afternoon tea, a relaxing teatime treat, or simply cutting into squares for a gathering. Ahead, you’ll find the full ingredient list and equipment needed, a clear step-by-step method covering everything from blind baking the pastry to getting the almond sponge just right, along with serving ideas, storage instructions, answers to common questions, and the nutrition information per serving.

If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.

Equipment

Equipments for Mary Berry Bakewell Traybake Recipe:

Having the right equipment makes this recipe easier to prepare and helps achieve even baking with a crisp pastry base and soft sponge. Most of these are common kitchen tools, making this bake suitable for beginners as well as experienced home bakers.

• 30 x 23cm traybake tin – Gives the traybake its classic size and shape.
• Mixing bowl – For combining the pastry and sponge mixtures.
• Rolling pin – Helps roll the shortcrust pastry evenly.
• Work surface – Provides space for rolling and shaping the pastry.
• Baking parchment – Prevents sticking and makes lifting the bake easier.
• Baking beans – Used when blind baking to keep the pastry flat.
• Electric hand mixer – Quickly mixes the sponge until smooth and fluffy.
• Wooden spoon – Useful for stirring ingredients when needed.
• Skewer – Checks if the sponge is fully baked before removing it from the oven.
• Kitchen foil – Can be placed loosely over the traybake if the top browns too quickly.
• Oven – Bakes the pastry and sponge evenly.
• Cooling tin – Allows the traybake to cool before slicing neatly.

Ingredients

Ingredients for Mary Berry Bakewell Traybake Recipe:

This Mary Berry Bakewell Traybake Recipe uses simple baking staples to create a classic British treat with a buttery pastry base, fruity filling, and soft almond sponge. Measure each ingredient carefully before you begin to help everything come together smoothly and produce the best texture and flavour.

Ingredient	Quantity
Plain flour	225g
Cold butter	100g, diced
Cold water	2–3 tbsp
Raspberry jam	4 tbsp
Softened butter	225g
Caster sugar	225g
Self-raising flour	225g
Baking powder	1 tsp
Ground almonds	100g
Large eggs	4
Almond extract	½ tsp
Milk	2 tbsp
Flaked almonds	25g

How to Make Mary Berry Bakewell Traybake

1. Preheat the oven to 200°C (180°C fan/Gas 6). Measure all the ingredients before starting so everything is ready to use.
2. Place the plain flour in a bowl and rub in the cold butter until the mixture looks like fine breadcrumbs. Add the cold water a little at a time to make a soft dough.
3. Roll out the pastry on a lightly floured work surface. Line a 30 × 23cm traybake tin with the pastry and prick the base with a fork.
4. Blind bake the pastry for about 15 minutes using baking parchment and baking beans. Remove the parchment and beans, then bake for another 5 minutes until lightly golden.
5. Spread the raspberry jam evenly over the baked pastry base. Make sure the jam reaches the edges for an even layer.
6. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended.
7. Fold in the self-raising flour, baking powder, and ground almonds. Stir in the almond extract and milk until the mixture is smooth.
8. Spoon the filling over the jam layer and spread it gently with the back of a spoon. Sprinkle the flaked almonds evenly across the top.
9. Bake until golden for about 35–40 minutes. The cake is ready when it springs back when pressed, has shrunk from the sides slightly, and an inserted skewer comes out clean.
10. Cool in the tin for 10 minutes before transferring to a wire rack. Leave to cool completely, then cut into slices and serve.

Expert Tips for Mary Berry Bakewell Traybake Recipe

A few small baking habits can make a big difference to the finished traybake. I have found that taking a little extra care with the pastry and sponge creates a better texture, cleaner slices, and a more even bake every time.

• Be generous with raspberry jam so every slice has a fruity layer without leaving dry patches.
• Blind bake the pastry properly to avoid a soggy bottom once the filling is added.
• Use room temperature ingredients for the sponge so the mixture blends together more easily.
• Mix only until you have a smooth frangipane with a well-emulsified mixture to keep the sponge light.
• Keep the pastry not too thick so it bakes evenly and stays crisp.
• Lightly toast flaked almonds before using if you prefer a deeper nutty flavour.
• Watch for a golden pastry and golden topping rather than relying only on baking time.
• Cool completely before slicing to help you cut clean neat squares without the filling breaking apart.

Serving Suggestions

How to serve Mary Berry Bakewell Traybake:

This Bakewell traybake is delicious served slightly warm or completely cooled, making it a lovely choice for afternoon tea, family gatherings, or weekend baking. Its sweet almond flavour and fruity jam filling pair well with hot drinks and simple accompaniments that do not overpower the cake.

• Serve with a cup of hot tea for a classic afternoon treat.
• Enjoy with freshly brewed coffee for a comforting dessert.
• Add a spoonful of lightly whipped cream for extra richness.
• Serve with fresh raspberries or strawberries for a fruity finish.
• Dust lightly with icing sugar before serving if desired.
• Pair with vanilla ice cream for a warm dessert.
• Cut into small squares for parties, picnics, or bake sales.

Storage

How to store Mary Berry Bakewell Traybake:

Room Temperature

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

Refrigerator

• Store in an airtight container for up to 5 days.
• Bring to room temperature before serving for the best flavour and texture.

Freezer

• Wrap individual slices in cling film and place in a freezer-safe container.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator or at room temperature for a few hours.
• Warm for 10–15 seconds in the microwave if you prefer a slightly warm slice.

FAQs

Q: Can I use strawberry jam instead of raspberry jam?

Yes. Strawberry jam works well if you prefer a sweeter flavour. The traybake will still have a delicious fruity layer.

Q: Why is my pastry base soggy?

This usually happens if the pastry is not blind baked long enough. Baking it before adding the filling helps keep the base crisp.

Q: Can I make this traybake in advance?

Yes. It can be baked a day ahead and stored in an airtight container. Many people find the flavour improves after resting overnight.

Q: Can I freeze the Bakewell traybake?

Yes. Freeze individual slices or the whole traybake after it has cooled completely. Defrost before serving for the best texture.

Q: Why did my sponge turn out dense?

Overmixing the batter or using cold ingredients can make the sponge heavier. Mix gently once the flour is added and use room-temperature ingredients.

Q: How should I serve this traybake?

It is lovely on its own or with tea or coffee. You can also serve it with whipped cream or vanilla ice cream for dessert.

Q: Can I reheat a slice?

Yes. Warm a slice in the microwave for about 10–15 seconds if you like it slightly warm. Avoid overheating, as the sponge may dry out.

Nutrition

The nutrition information below is an approximate estimate for one serving based on the full recipe divided into 16 portions. Actual values may vary depending on the exact ingredients and brands used.

Nutrient	Amount Per Serving
Calories	420 kcal
Protein	6 g
Carbohydrates	42 g
Sugars	23 g
Fat	25 g
Saturated Fat	12 g
Fibre	2 g
Salt	0.4 g