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Recipe: Plum Bakewell Traybake…


For the pastry layer you will need;

  • 200g plain flour
  • 100g cold cubed butter
  • A pinch salt
  • 3tbsp caster sugar
  • 2 egg yolks
  • 3tbsp milk

For the sponge & filling, you will need;

  • 200g caster sugar
  • 200g soft butter
  • 100g self raising flour
  • 100g ground almonds
  • 2tsp baking powder
  • A pinch salt
  • A drop vanilla
  • 4 eggs
  • 6 plums
  • Some jam of your choice
  • A handful flaked almonds and some icing sugar.

Tassy Goodall of TassyBakes
Tassy Goodall of


My simple traybake version of the classic Bakewell Tart is made up of a crisp shortcrust pastry, a moist almond sponge, and juicy slices of fresh plum. It can be frozen so you’ve always got something delicious on hand for impromptu guests or occasions.



Method for the pastry:

  1. Place the flour and butter in a large mixing bowl and rub together between your fingers until it resembles bread crumbs.
  2. Add the caster sugar, salt and egg yolks and stir together with a cutlery knife. The mix should start to form several large lumps. Add the milk a tablespoon at a time and stir between each addition, until the dough comes together to form a ball. Once formed, wrap in clingfilm and chill for 30 minutes.
  3. Preheat the oven to 200c (fan) then grease and line a 20cmx20cm (or similar) brownie tray with baking paper. Remove the pastry from the fridge and roll out to the thickness of a pound coin on a floured surface and cut to the size of the tin’s base.
  4. Carefully transfer the pastry to the tin and squash into the corners, ensuring the entire base is covered.  Prick the surface of the pastry with a fork to prevent bubbles and bake for 10 minutes.
  5. While the pastry is baking, make the sponge mix.


Onto the sponge and filling:

  1. As your pastry is cooking, whisk together the sugar, butter, flour, almonds, baking powder, salt, vanilla and eggs until thick and creamy.
  2. Take some jam and spread over the cooked pastry layer. Slice the plums thinly and line the jam with half the pieces. Now top with the sponge mix.
  3. With the remaining plum slices, line the top of the sponge. Sprinkle the almonds over that to form the last layer.
  4. Reduce the oven temperature to 180c (fan) and bake the complete traybake for 35-40 minutes until golden brown.
  5. Once cooked, remove the traybake from the oven and cool in the tin. When back to room temperature remove from the tin and slice into bars.
  6. Take your icing sugar and mix with a splash of water to form a glaze- drizzle over the bars and serve.



By Tassy Goodall.

For more of Tassy’s delicious bakes visit or for baking ideas, recipes and information on purchasing celebration cakes over the summer months.