Fay Ripley's bakewell tart

A classic bake, and a staple of any good afternoon tea, this bakewell tart recipe is just waiting for you to give it a try!

Don't forget - this recipe could be a great bake for a Breast Cancer Care's Afternoon Tea. Plan your own party today!


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  • 150g (5 1/2 oz) butter, softened
  • 150g (5 1/2oz) golden caster sugar
  • 150g (51/2 oz) self-raising flour
  • 150g (5 1/2 oz) ground almonds
  • 2 large free-range eggs
  • 1 tsp vanilla extract
  • 6 tsp raspberry jam
  • 150g (5 1/2 oz) raspberries
  • 50g (1.oz) flaked almonds


Preheat the oven to 180°C/Gas Mark 4. Line a 22-24cm (8½-9½in) cake tin with baking parchment.
Using a food processor or an electric whisk, blitz or whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Plop half of the mix into the lined cake tin and smooth.
Now dot the jam, ½ tsp at a time, all over and scatter with the raspberries. With the remainder of the cake mix, drop dollops over the fruit to cover, but don’t worry about the holes, just use your fingers to spread it about a bit.
Scatter the flaked almonds over and bake for 45-50 minutes until golden brown. Serve warm or at room temperature.

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