Check out our recipe for homemade marmalade to use in this tempting traybake.


  • 250g salted butter, softened, plus extra for the tin
  • 125g golden caster sugar, plus extra for sprinkling
  • ½ tsp vanilla extract
  • 1/8 tsp almond extract
  • 225g plain flour
  • 125g ground rice or rice flour
  • 50g ground almonds
  • 200g shredless marmalade
  • 25g toasted flaked almonds


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and butter and line a 20cm square cake tin with baking paper.

  • STEP 2

    Put the butter, sugar, vanilla and almond extracts in a large bowl, and beat with an electric whisk until pale. Add the flour, ground rice or rice flour and ground almonds, and mash in with a wooden spoon, then use your hands to bring everything together to a smooth dough. Divide the dough in half.

  • STEP 3

    Roll and push one half of the dough into the base of the prepared tin. Use the bottom of a glass or jar to press the shortbread base as flat as possible. Spread over the marmalade.

  • STEP 4

    Roll out the remaining dough on a piece of baking paper to a rough 20cm square and carefully lift on top of the marmalade. Prick all over with a fork, then scatter over the flaked almonds and press in to stick to the dough. Bake for 35-40 minutes or until pale golden, then sprinkle with a little more sugar and leave in the tin to cool. Cut into 12 bars.


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