This recipe for the infamous Copycat Costa: Raspberry and Almond Bake is super easy. Only one bowl, a few ingredients, some bake time and BOOM – you have an awesome bake that works as a grab and go snack, to serve as a dessert whilst warm or to gift to your friends. That said, do also feel free to eat it the way I do, still slightly warm from the oven with a spoon and the dish.
There’s something so comforting and nostalgic for me about the combination of raspberry and almond. This serves that nostalgia, whilst making a slight change from the classic Bakewell tart – this does have similar components just a slight different ratio. You really could serve this any way and it would be delightful. Custard or ice cream would pair perfectly.
For this recipe, you could so easily half the quantities to make a small batch. Just adjust the bake time accordingly. The key to this recipe is a light, creamy frangipane batter and LOTS of almonds to give it all the Bakewell tart vibes. If you want to use a different type of jam, feel free – it’ll still be delicious.
For other recipes in this Copycat Costa series, check out this Vegan Chocolate Tiffin or these Salted Caramel Brownies. For a video on how I make this, see my Instagram. This recipe does call for shortcrust pastry, so feel free to use shop bought or make your own (3 ingredients and a food processor are all that is needed).
Copycat Costa: Raspberry and Almond Bake
Makes: 8 Slices
Prep Time: 15 Minutes
Bake Time: 50 Minutes
Total Time: 1 Hour 5 Mins
Ingredients
For the Shortcrust Pastry (or you’ll want 200g shop bought)
- 135g Plain Flour
- 60g Butter, Cold
- About 5 Tbsp Cold Water
For the Frangipane/Bake:
- 200g Butter, softened
- 185g Granulated Sugar
- 100g Plain Flour
- 100g Ground Almonds
- 1.5 Tsp Baking Powder
- 1 Tsp Almond Extract
- 4 Eggs
- Approx 100g Raspberry Jam (About half a jar)
- 50g Flaked Almonds
Method
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8″ Square Tin.
- If making your own, make the pastry first by combining the flour and butter in a food processor and blitz together (alternatively, rub together with fingertips until the mixture resembles breadcrumbs). Add cold water, 1 tbsp at a time until a dough forms.
- Roll the dough out to about 1cm thick. Place into the lined tin, and trim the edges so it fits neatly into the base without going up the sides too much. Prick with a fork a few times and bake for about 10-12 minutes – until baked but not golden. Remove, and after a few minutes, spread the jam over the pastry in a thin, even layer.
- In a large bowl, or the bowl of a stand mixer, combine the butter, sugar, flour, ground almonds, baking powder, almond extract and eggs until a smooth batter forms.
- Pour the frangipane batter over the top of the jam layer. Spread evenly. Dot over some jam, sprinkle over the flaked almonds and bake for 40-45 minutes (until a knife comes out clean from the cake).
- Let cool on a wire rack before cutting and serving.
