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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys raspberry bakewell tart traybake, gf df ef sf. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys raspberry bakewell tart traybake, gf df ef sf using 15 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:
  1. Make ready 300 g gluten-free / plain flour
  2. Prepare 1/8 tsp xanthan gum
  3. Take 90 g light brown sugar
  4. Make ready 65 g ground almonds
  5. Get 190 g gold foil-wrapped Stork margarine block
  6. Make ready 150 g seedless raspberry jam
  7. Get 200 g fresh raspberries
  8. Take 125 g caster sugar
  9. Prepare 125 g Stork block as above
  10. Make ready 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)
  11. Get 75 g plain / gluten-free flour
  12. Make ready 75 g ground almonds
  13. Take 1/2 tsp baking powder
  14. Make ready 1/2 tsp almond extract
  15. Prepare as needed flaked almonds for topping
Steps 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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