Go Back
–+ servings
Copycat Costa: Raspberry and

Copycat Costa Raspberry and Almond Bake

Costa Coffee has a way of making simple bakes feel extra special, and one of their most popular treats is the raspberry and almond bake. This delicious slice combines a buttery almond sponge with a layer of tangy raspberry filling, all topped with flaked almonds for a beautiful finish. It is the perfect balance of sweet, nutty, and fruity flavors that pair wonderfully with a hot cup of coffee or tea.
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Author: Florence Jackson

Ingredients

For the Pastry (or use 200g/7oz Pie Crust)

  • 135 g (1 cup) All Purpose Flour
  • 60 g (5 tbsp) Unsalted Butter Cold
  • 5 tbsp (5 tbsp) Cold Water

For the Frangipane/Cake

  • 200 g (14 tbsp) Unsalted Butter Room Temperature
  • 185 g (1 cup) Granulated Sugar
  • 120 g (1 cup) All Purpose Flour
  • 100 g (1 cup) Ground Almonds/Almond Flour
  • 1 ½ tsp (1 ½ tsp) Baking Powder
  • 1 tsp (1 tsp) Almond Extract
  • 4 (4) Large Eggs
  • 100 g (1 cup) Raspberry Jam/Preserve
  • 50 g (⅓ cups) Flaked/Slivered Almonds

Instructions

  • Preheat the oven to 370℉/180℃. 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/¼ inch 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.