Bakewell Tart Squares

It’s MOVEMBER, everybody! If you don’t know what I’m talking about, go to and get informed/involved. You will start seeing guys with weird moustaches around during this month… well, at least it’s for a good cause. And for us girls, who cannot grow moustaches, we can still do something to raise money and support this cause as well. So let’s get baking!!!

Where I work we have a group of people who likes baking and so we’ve started a project called “Baking for a Good Cause”. And this month it will be all dedicated to Movember. Today is our first baking sale and I chose to make these delicious squares inspired on the traditional Bakewell Tart. It has a layer of shortbread at the bottom, then a layer of raspberry jam, and a very soft almond flavoured sponge on top. How can that go wrong?

When I first made this recipe I found the sponge layer too thin. So this time I made 1 1/2 times the sponge part and it was perfect. The recipe below is already with the quantities I used.

Bakewell Tart Squares

Adapted from Mary Berry’s recipe in My Kitchen Table: 100 cakes and bakes



  • 175g plain flour
  • 85g hard butter, dices
  • 2 tbsp of cold water


  • 172g butter, softened
  • 172g caster sugar
  • 262g self-raising flour
  • 1 1/2 level tsp baking powder
  • 3 large eggs
  • 3 tbsp milk
  • 1 tsp almond extract


  • 8 tbsp raspberry jam
  • flaked almonds, for sprinkling on top


  1. Preheat the oven to 180˚C/160˚C fan. Reserve a 30 x 23cm (12 x 9in) roasting tin or traybake.
  2. To make the pastry, measure the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Bind to a dough with two tablespoons of cold water. Roll out on a piece of baking paper, then transfer to the traybake, making sure you cover the bottom completely. Spread the jam on top.
  3. To make the sponges, measure all the ingredients into a large bowl and beat well for 2 minutes or until well blended. Transfer to the tin, level the surface and sprinkle with flaked almonds.
  4. Bake for 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin, then cut into squares. Lift out using a palette knife.

Yield: 15 large or 20 medium squares


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s