Bakewell Tray Bake

Cooking Time
25 Minutes
Portions
20

Ingredients

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  • g Country Range Shortcrust Pastry Mix
  • ml Cold water
  •   tbsp Country Range Raspberry Jam Sponge
  • g Country Range Sponge Mix
  • ml Cold water Few drops of almond essence
  •   tbsp tbsp Country Range Flaked Almonds

  • 1

    Step 1

    Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters, add 75ml water and mix on a slow speed until a dough is formed. DO NOT OVER MIX.
  • 2

    Step 2

    Roll or press into a shallow, greased tin 25cm x 35cm (10" x 14"). Use a fork on the base. Bake blind for 10-14 minutes.
  • 3

    Step 3

    Spread the jam onto the base.
  • 4

    Step 4

    Place the sponge mix in a bowl fitted with whisk beaters and blend in 225ml water with the almond essence on a slow speed for 1 minute. Scrape down and then mix on a medium speed for a further 4 minutes. Spread evenly over the jam and sprinkle with flak
  • 5

    Step 5

    Place in the oven and bakefor 20-25 minutes until sponge is golden brown.

Ingredients

  • 900 g Country Range Shortcrust Pastry Mix
  • 75 ml Cold water
  • 2 tbsp Country Range Raspberry Jam Sponge
  • 450 g Country Range Sponge Mix
  • 225 ml Cold water Few drops of almond essence
  • 2 tbsp tbsp Country Range Flaked Almonds