Ingredients
Scale
- 200 g unsalted butter, softened
- 125 g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 250 g plain flour
- Pinch of salt
- 150 g raspberry jam
- 150 g ground almonds
- 125 g caster sugar
- 100 g unsalted butter, softened
- 2 eggs
- 1 tsp almond extract (optional)
- 30 g flaked almonds for topping
Instructions
- Preheat the oven to 180°C (350°F). Line a 9×13 inch tray with parchment.
- Make the base: beat butter and sugar until creamy, mix in egg and vanilla, then fold in flour and salt to form a soft dough. Press evenly into the tray and bake for 15-18 minutes until pale golden. Remove and cool slightly.
- Spread raspberry jam over the warm base in an even layer.
- Make the almond topping: beat butter and sugar until fluffy, mix in ground almonds, eggs, and almond extract. Spoon over the jam and level the surface. Scatter flaked almonds on top.
- Bake for 20-25 minutes until the topping is set and lightly golden. Cool completely, then cut into bars.
Notes
- Allow the traybake to cool fully before slicing for clean edges.
- Store in an airtight container for up to 3 days; refrigerate for longer freshness.
- You can swap raspberry jam for strawberry or apricot for a different twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (1/12 tray)
- Calories: 270 Kcal
- Sugar: 16 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
