Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF
Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys raspberry bakewell tart traybake, gf df ef sf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Prepare 300 g gluten-free / plain flour
  2. Get 1/8 tsp xanthan gum
  3. Get 90 g light brown sugar
  4. Prepare 65 g ground almonds
  5. Take 190 g gold foil-wrapped Stork margarine block
  6. Make ready 150 g seedless raspberry jam
  7. Make ready 200 g fresh raspberries
  8. Make ready 125 g caster sugar
  9. Make ready 125 g Stork block as above
  10. Take 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)
  11. Make ready 75 g plain / gluten-free flour
  12. Make ready 75 g ground almonds
  13. Take 1/2 tsp baking powder
  14. Take 1/2 tsp almond extract
  15. Make ready as needed flaked almonds for topping
Instructions to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper
  2. Combine the flour, xanthan gum, almonds and sugar in a bowl
  3. Add the softened margarine and cut in until the mixture resembles crumbs
  4. Press into the base of the baking tray and bake for 12 - 15 minutes until golden
  5. Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base
  6. Scatter the raspberries over and set aside
  7. In a clean bowl cream together the caster sugar and softened Stork
  8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don't worry about smashing up the raspberries!
  9. Sprinkle some flaked almonds on top then bake for 35 - 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top
  10. Let cool completely in the tin before slicing into squares or fingers
  11. If you'd like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving
  12. Will keep well in an airtight container for 2 - 3 days
  13. Serves 15 squares / 30 fingers

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