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

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Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF -

There really isn’t a extra versatile ingredient to all the time have readily available within the fridge than eggs. Eggs assist us begin our days off proper and give our baked items moisture and structure. They’re additionally inexpensive, full of protein, and a lifesaver at dinner when it is advisable to throw a fast meal collectively. Here's Quick and Easy Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Recipe.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF You can have Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF using 15 ingredients and 13 steps.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Ingredients

  1. Prepare 300 g of gluten-free / plain flour.
  2. You need 1/8 tsp of xanthan gum.
  3. Prepare 90 g of light brown sugar.
  4. You need 65 g of ground almonds.
  5. Prepare 190 g of gold foil-wrapped Stork margarine block.
  6. You need 150 g of seedless raspberry jam.
  7. You need 200 g of fresh raspberries.
  8. Prepare 125 g of caster sugar.
  9. You need 125 g of Stork block as above.
  10. You need 1 tbsp of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
  11. Prepare 75 g of plain / gluten-free flour.
  12. Prepare 75 g of ground almonds.
  13. You need 1/2 tsp of baking powder.
  14. Prepare 1/2 tsp of almond extract.
  15. You need as needed of flaked almonds for topping.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF instructions

  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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Homemade Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Recipes -

I believe you can make great and tasty Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!