Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is the nomero uno that appears to many people’s mind when it comes to a delightul meal. Today, we are going to provide you procedures on serving a tasty Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF.
We hope you got insight from reading it, now let’s go back to vickys raspberry bakewell tart traybake, gf df ef sf recipe. You can have vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you cook that.
Firstly, below are the ingridients that you should prepare to serve Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
- Provide of gluten-free / plain flour.
- Prepare of xanthan gum.
- Provide of light brown sugar.
- Take of ground almonds.
- Take of gold foil-wrapped Stork margarine block.
- You need of seedless raspberry jam.
- Prepare of fresh raspberries.
- Prepare of caster sugar.
- Provide of Stork block as above.
- Prepare of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
- Take of plain / gluten-free flour.
- Use of ground almonds.
- Provide of baking powder.
- Provide of almond extract.
- Take of flaked almonds for topping.
After readying the ingridients, now we are ready to make our yummy Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
- Preheat the oven to gas 4 / 180C / 350F and line a 9"x 13" baking tray with parchment paper.
- Combine the flour, xanthan gum, almonds and sugar in a bowl.
- Add the softened margarine and cut in until the mixture resembles crumbs.
- Press into the base of the baking tray and bake for 12 – 15 minutes until golden.
- Let cool 15 minutes then heat the jam slightly until it's more easily spreadable and cover the baked base.
- Scatter the raspberries over and set aside.
- In a clean bowl cream together the caster sugar and softened Stork.
- 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!.
- 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.
- Let cool completely in the tin before slicing into squares or fingers.
- 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.
- Will keep well in an airtight container for 2 – 3 days.
- Serves 15 squares / 30 fingers.
Recipe : Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF
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