Recipe Almond Meal Slice With Raspberries
RECIPE ALMOND MEAL SLICE WITH RASPBERRIES
Almond Meal Slice with Raspberries is beautiful anytime but particularly delicious when hot! Serve this Almond Meal Slice on its own with a tea or coffee for morning tea with friends, add a dollop of double cream or icecream to make a deliciously decadent dessert or cut it into smaller portions for little nibble treats throughout the day. If you are not a fan of almond meal, you could replace with hazelnut meal. Either way, this Almond Meal Slice with Raspberries is on the top of our slice list right now! Our favourite Almond Meal for this recipe is Absolute Organic Almond Meal (order today for $20 OFF your first order).
Provided by daidjou
Yield makes 12 slices
Number Of Ingredients 9
Steps:
- To make your Almond Meal Slice, preheat your oven to 160°C (fan-forced), and grease a slice pan. Then in a bowl beat together the nuttelex and sugar until light and creamy, then add the eggs, beating well after each addition.Pour in the vanilla extract and almond milk, combine, and add the baking powder, the gluten free flour and the almond meal and mix thoroughly again.Pour into your prepared slice pan and smooth out to the corners, then sprinkle with the frozen raspberries and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean and the top is lightly browned.Remove from the oven and allow to cool in slice pan before cutting and serving.
ALMOND AND RASPBERRY SLICE
Steps:
- Preheat an oven to 350 degrees F. Lightly grease a 9 1/2 by 8-inch baking pan lined with parchment paper with 1 tablespoon of butter.
- To make the almond topping, combine 5 tablespoons butter, 1/4 cup sugar, 1 teaspoon vanilla extract with the almonds and milk in a medium-sized saucepan. Cook over a low heat until the butter has melted, and then leave the mixture out to cool.
- To make the slice, whip together the remaining 1 stick 3 tablespoons butter, 1/2 cup sugar and vanilla extract with an electric beater until pale and creamy. Sift the flour with cornstarch and add the dry ingredients to the butter mixture in 2 batches, beating on low speed until just mixed. Pour the batter into the baking pan and bake for 12 minutes, or until lightly golden brown. Remove the pastry from the oven and leave it out to cool for 10 minutes.
- Carefully spread the raspberry jam over the pastry base, and then spread the cooled almond topping over the jam. Return the dessert to the oven and bake for an additional 25 minutes, or until golden.
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