Bakewell traybake fingers
Bakewell traybake fingers – the iconic treat reimagined
This is the pudding you make when you NEED something sweet and cakey, but you also want the illusion of health because it contains fruit. (Jam counts as one of your five a day if you really believe in yourself.) I once dragged my friends on a 130-mile round trip to Bakewell just for a slice of the original tart, so this recipe is very close to my heart. It’s a little simpler, a little quicker, but absolutely just-as-tasty. A proper Bakewell-inspired traybake that doesn’t require a pilgrimage to Derbyshire to get your fix.
For me, Bakewell traybake fingers are the ultimate hybrid of nostalgia and practicality. You get all the flavour of that iconic tart, including sweet jam, almond-rich filling, and a light drizzle on top, but baked in one tin and cut into easy-to-grab slices. They’re fuss-free, reliable, and let’s be honest, they look pretty fancy when lined up on a plate, even if you made them in your pyjamas on a Sunday morning.
Why you’ll love Bakewell traybake fingers for any occasion
Classic flavour, simplified method – all the Bakewell goodness without the faff of pastry.
Perfect portions – cut into fingers, squares, or big greedy slabs.
Bake sale gold – move over Victoria Sponge, these will fly off the table.
Great with tea – whether you’re a builders’ tea loyalist or a posh Earl Grey sipper.
Freezer-friendly – bake a batch, stash some away, and future-you will be very happy.
What’s inside?
The charm of these Bakewell bars is how they balance richness with lightness. We’re layering:
A sweet fruity black cherry jam base (raspberry is traditional, but other cherry jams or apricot also work beautifully).
A soft frangipane that’s moist, nutty, and just the right amount of buttery.
A simple icing glaze (and a scattering of flaked almonds if you’re feeling fancy).
It’s everything you love about the classic Bakewell tart, but in a more casual, cut-and-share format.
When to serve these babies
These Bakewell traybake fingers are ridiculously versatile. They’re ideal for:
Afternoon tea – the almond and jam combo was practically made for a cuppa.
Lunchbox treats – sweet enough to perk up any day, although if adding to your childs lunchbox, make sure these are acceptable first. I still think about turkey twizzlers to this day and was devastated when I couldn’t have a Wagon Wheel.
Bake sales and charity fundraisers – they’re neat, transportable, and guaranteed crowd-pleasers.
Festive gatherings – swap black cherry jam for cranberry at Christmas for a seasonal spin.
Everyday indulgence – because sometimes you just deserve cake, no excuse required.
A slice of nostalgia
The Bakewell tart has been around for centuries, and this traybake version is my modern love letter to it. It’s comfort food that feels homely but still a bit special. The kind of bake you proudly pull out when friends pop over. For me, it’s also about reclaiming the spotlight at bake sales. Pam and her Victoria Sponge have had their moment… it’s time these almond-and-jam beauties took centre stage.
And yes, I’ll admit it: I genuinely do feel a little healthier eating them, because of the fruit filling. Jam counts. End of discussion.
Pro tips for the best Bakewell traybake fingers
Don’t skimp on the jam – a generous layer keeps the sponge moist and flavour-packed.
Cool before slicing – patience means neat, Instagram-worthy squares.
Go nutty – toasted flaked almonds on top add crunch and make them look bakery-level fancy. Obvs keep the decorative cherries on top too.
Switch it up – cherry is what I prefer and gives that black forest vibe, but raspberry jam and apricot makes them lighter and summery.
Final thoughts on these little wonders
These Bakewell Traybake Fingers are the bake I turn to when I want max reward for minimal effort. They’re nostalgic yet modern, homely yet impressive, and guaranteed to bring smiles whether you’re enjoying them with a cuppa, showing off at a bake sale, or sneaking a finger out of the tin late at night.
This recipe is straight out of Poppy Cooks: The Actually Delicious One Pot Cookbook, which is crammed full of simple, flavour-packed dishes you’ll actually make again and again. So go on, whip up a tray of these, and let the almond-jam love affair begin.
Bakewell traybake fingers
By Poppy Cooks
https://www.poppycooks.com/recipes/bakewell-traybake-fingers/
Ingredients
- 150g unsalted butter, at room temperature, plus extra for greasing and brushing
- 150g caster sugar
- 1 teaspoon vanilla paste
- 3 large eggs
- 125g ground almonds
- 125g self-raising flour
- 200g black cherry jam
- 200g icing sugar
- 25g flaked almonds
- handful of glacé cherries, halved
Metric
Imperial
Instructions
- Grease your baking tin well with butter. Line the tin with non-stick baking paper, making sure to leave plenty of overhang on two of the opposite sides (you’ll need this to remove the traybake).
- Now you’re going to make a frangipane. In a large mixing bowl, using electric beaters or a wooden spoon, beat the 150g of butter and the caster sugar together until pale and fluffy. Add the vanilla and, one at a time, beat in the eggs, mixing between each addition, until just combined – try not to over-mix. Finally, stir through the ground almonds and flour. Leave in the fridge until needed.
- Heat the oven to 180°C/160°C fan/Gas 4.
- Tip the frangipane into the prepared tin and spread it out into an even layer. Spoon over the cherry jam and use a skewer or the tip of a knife to swirl the jam into the top of the frangipane.
- Place the tin on the middle oven shelf and bake the frangipane for 30–35 minutes, until risen and golden and a knife inserted into the centre comes out clean.
- Leave to cool completely before adding the icing top. To make the icing, simply tip the icing sugar into a bowl and add water a little at a time, until you have a thick pouring consistency that will sit on top of your Bakewell – up to about 3 tablespoons of water should be enough. Coat your cooled tart with the icing, then decorate with the flaked almonds and glacé cherries.
- Leave the icing to set for 1 hour, then use your baking paper handles to remove the tart from the tin and slice it into 8 equal rectangles to serve.