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Bakewell Tart

  • BAKE: 60m
  • SERVES: 24


Madeira Cake Mix 5 x 500g
  • Madeira Cake Mix 5 x 500g
  • Pastry case - purchased or made at home
  • Jam - 200g
  • Wright’s Madeira Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4tablespoon)
  • Juice and Zest of 2 Lemons
  • Ground Almonds 100g
  • Flaked Almonds 3 tablespoons



Method (Makes 1 tray – 21-24 portions)

This was made in a 30x20cm (12×8 inches) loose bottom tart tin.

Spread the jam evenly over the bottom of the pasty case.

Place the cake mix, ground almonds, lemon zest and juice, water and vegetable oil into a bowl and beat for 1-2 minutes to form a smooth batter.

Place the cake batter on top of the jam and spread evenly.

Sprinkle with the flaked almonds.

Bake in a preheated oven 180°C (360°F Gas Mark 4) for 50-60 minutes until firm to the touch.

“Can I just say how absolutely brilliant your cake mixes are and I have never found cake mixes so easy to use! Well Done ”

Marion Gannon

Deb's Tips

Nice to hear from dear member, Mr. Fletcher in Nottingham who has recently baked this recipe and has "never tasted anything as good".

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