Raspberry & Almond Slices

Tray bakes are very easy to prepare and great for a sweet treat in a lunch box or with a cup of tea.

One of my favourites is

Raspberry and Almond Slices

You will need a swiss roll tin, sized 7 x 11 inches



  • 226g / 8oz plain flour (plus a little extra to roll out the pastry on)
  • 113g / 4oz butter
  • Cold water

Almond Topping

  • 170g / 6oz granulated sugar
  • 113g / 4oz butter
  • 1 beaten egg
  • 1tsp almond essence
  • 170g / 6oz porridge oats
  • 28g / 1oz flaked almonds
  • ½ jar raspberry jam


  • Place the flour and butter into a bowl and rub until it represents the texture of breadcrumbs (or use a food processor using the pulse setting). Add the water slowing, mixing it gently until it forms a ball.
  • Wrap pastry in cling film and put in the fridge while you make the topping.


  • Grease the swiss roll tin and line the bottom with greaseproof paper.
  • Melt 4oz of butter in a pan over a low heat, add the sugar, oats, egg and almond essence. Set aside.
  • Roll out the pastry on a floured surface and line the baking tray with the pastry including the sides.
  • Spread with the raspberry jam over the base of the pastry
  • Pour the warmed butter and sugar mix over the jam and level with a knife. Sprinkle with almond flakes.

Bake for 25 – 30 mins, until golden brown on top. Slice when cool.

When cool, removed from the tin, cut into 12 slices and store in an airtight container. They also freeze well.