Raspberry Bakewell Slice

IMG_0956To accompany my massimo Chai Latte with extra syrup, there is nothing that pleases me more than treating myself to a Raspberry and Almond Square from Costa. Emulating one of my serious girl crushes, The Londoner, who famously re-vamped Starbuck’s Lemon Drizzle Cake, here is a recipe for your very own slice of frangipane heaven. Forget the emulsifiers, additives and dodgy sounding E numbers. This tea time treat is made entirely from simple, honest ingredients and a whole lotta love. When I open my bakery (notice the optimistic use of the word ‘when’, not ‘if’), these Bakewell slabs will undoubtedly take pride of place in my shop window. The buttery shortbread base paired with sweet raspberries and gooey frangipane make this one of my all time favourite recipes. Here’s hoping that it will be right up your street, too!

Ingredients

For the shortbread layer

  • 120g butter
  • 120g plain flour
  • 60g semolina
  • 60g caster sugar

For the frangipane layer

  • 150g butter
  • 150g caster sugar
  • 3 eggs
  • 150g ground almonds

For the filling and topping

  • half a jar of raspberry jam
  • 30g flaked almonds

IMG_0945_2Method

Preheat the oven to 180°C and line a 9×13 inch baking pan with greaseproof paper. To make the crumbly shortbread base, mix together the butter, flour, semolina and sugar in a large bowl until it forms a dough. Press the dough into your lined tray, prick it all over with a fork and bake for 15 minutes, until golden brown all over.IMG_0944Turn the oven down to 165°C, leave the shortbread to cool and make the frangipane. Beat together the butter and sugar for a full two minutes, until pale and fluffy. Beat in one egg, followed by a third of the ground almonds, and repeat until everything is as smooth as can be (and you run out of eggs).IMG_0946_2Generously spread the raspberry jam over the shortbread, making sure to reach all the edges and corners. We don’t want any sub-standard jam-less patches!IMG_0947Pour the frangipane mix on top and carefully spread it out evenly, flattening it with a spatula.IMG_0948Don’t forget to scatter those almonds! Many, many a time have I enthusiastically plunged my bake into the oven, only to discover a few hours later, with shock and disbelief, the unused toppings waiting forlornly on the side.IMG_0949_2Bake for 30 minutes until lovely and golden brown all over. To check whether the frangipane layer is done, tap the surface. If your finger leaves an indent or the top breaks, leave it a little longer. If it is bouncy and springs back, hoorah, it’s done!IMG_0950Leave them to cool for a good couple of hours before removing from the tin and cutting into rectangles, squares, triangles: whichever shape takes your fancy. I quite like the idea of cutting them into little squares and having your own range of M&S mini bites – an idea for a Christmas party anyone? The M&S cranberry, yoghurt, oatberry cluster mini bites are probably my faves. Time for some weekend recipe testing!IMG_0951

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13 thoughts on “Raspberry Bakewell Slice

    • rosebudbakes says:

      Aw thanks Jennie! That is just the ultimate dream really, probably a bit pie in the sky but who knows what could happen one day. I will just keep baking until then 🙂 haha. Rosie x

      • Mumstheword says:

        Hi Rosie. I love this recipie So I hope you don’t mind me asking but when you put the frangipane mix on and you bake it at what heat should I bake it 165c or 180c. Can’t wait to bake this. 😘🍰🍰

      • rosebudbakes says:

        Hi there Mumstheword! So glad you like the recipe, it’s one of my favourites with its lovely light almond flavour. Once the frangipane mix is on you bake it at 165C, for 30 minutes. Hope this helps, and happy baking! Let me know what you think 🙂 Rosie x

  1. Anne says:

    I am just baking this now and feeling quite optimistic. Looking good in the oven and smell delicious. Will let you know how they turn out. I just find the Costa bakes so scrummy, it would be perfect if they taste as good as that!

    • rosebudbakes says:

      Amazing! How did they turn out, Anne? Hopefully just as tasty as the real deal? They are simply my favourite thing to get from Costa, but have you noticed they’ve made them square now instead of rectangular? So strange, but they still taste the same thank goodness! Rosie x

  2. Mumstheword says:

    Hi Rosie I love this recipie and am going to bake it tomorrow. I’m just wondering when you put the frangipane on at what temp do u bake it in the oven no is it 165c or 180c. Thanks so much 😘🍰😘

  3. Annie says:

    Wanted a Costa look-alike for their raspberry bake, this is it! Looking forward to trying more of you recipes. Thank you.

  4. Marta says:

    Oh, this bakewell is amazing!! I have been trying to replicate the costa slice many times but was never even close. This recepie nails it. Thank you 😀😀

  5. Hannah says:

    Ive just made these!!
    Theres no “ifs or buts” this is definitely the costa raspbery and almond slice! 😀
    Chucked a bit round to the elderly neighbours for brownie points, they think im awesome! Lmao!
    Cheers for the recipe! ❤️

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