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Go on, you’d have a slice 🍰 Delicious bakewell traybake recipe.

Ingredients:
Base
1 sheet ready-made shortcrust pastry
Raspberry Jam
300g raspberries
300g jam sugar
Almond Filling
100g butter, cubed and chilled
100g caster sugar
2 eggs
1 tsp almond essence
100g ground almonds
4 tbsp self-raising flour
30ml milk
To Finish
9 raspberries
A handful of flaked almonds

Method:
Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Line a 9 x 9 inch deep tin with parchment paper.
Lay the sheet of shortcrust pastry into the base of the lined tin, pressing it gently into the corners. Chill in the fridge for 20 minutes.
To make the raspberry jam, place the raspberries and jam sugar in a saucepan over a medium heat. Simmer for 10 minutes, stirring occasionally, until thickened and reduced to a jam-like consistency. If preferred, pass the mixture through a sieve to remove the seeds.
Spread the raspberry jam evenly over the chilled pastry base and smooth with the back of a spoon.
To make the almond filling, beat the butter and caster sugar together until pale and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the almond essence.
Add the ground almonds and self-raising flour and mix until combined. Pour in the milk and beat until smooth.
Spoon the almond mixture carefully over the raspberry jam layer and spread evenly.
Arrange the raspberries on top and sprinkle with the flaked almonds.
Bake for 20–25 minutes, or until golden brown and set in the centre.
Leave to cool completely in the tin before slicing into 15 squares and serving.
Top Tip
For an extra Bakewell touch, drizzle the cooled traybake with a simple icing made from icing sugar and water before slicing.
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