Description
A delicious Bakewell Tart Traybake that combines the flavors of almond and raspberry in a moist and easy-to-make dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup raspberry jam
- 1 cup almond flour
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat with an electric mixer on medium speed until the batter is smooth and well combined, about 2-3 minutes.
- Pour half of the batter into the prepared baking pan and spread it evenly. Spoon the raspberry jam over the batter, spreading it gently to cover.
- In a separate bowl, mix the almond flour and almond extract into the remaining batter until combined. Spoon this mixture over the jam layer and spread it evenly.
- Sprinkle the sliced almonds on top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 10 minutes before lifting it out using the parchment paper.
- Once completely cool, cut into squares and serve.
Notes
- For a chocolate twist, add 1/2 cup of cocoa powder to the batter and use chocolate spread instead of raspberry jam.
- Substitute the raspberry jam with other fruit jams like apricot or strawberry for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg