Recipe of Perfect Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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Great recipe for Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. A British Classic that normally uses cherries.. Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Recipe by Vicky@Jacks Free-From Cookbook - Cookpad Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF Vicky@Jacks Free-From Cookbook Scotland A British Classic that normally uses cherries Vicky@Jacks Free-From Cookbook. See more ideas about dessert recipes, desserts, food.

To get started with this particular recipe, we must 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 can achieve it.

The ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:

1. Take 300 g gluten-free / plain flour
2. Get 1/8 tsp xanthan gum
3. Take 90 g light brown sugar
4. Prepare 65 g ground almonds
5. Prepare 190 g gold foil-wrapped Stork margarine block
6. Get 150 g seedless raspberry jam
7. Prepare 200 g fresh raspberries
8. Take 125 g caster sugar
9. Take 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. Get 75 g plain / gluten-free flour
12. Prepare 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

See more ideas about scottish recipes, recipes, british food. This is proper traditional Dundee Cake, and it's glorious! Traybake Cake - GF, WF, EF, DF, SF, NF.. Lemon Loaf Cake DF EF GF WF SF NF..

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

Traybake Cake - GF, WF, EF, DF, SF, NF.. Lemon Loaf Cake DF EF GF WF SF NF.. It tastes moist and delicious inside! You can add raspberry jam as a filler, like in a Bakewell Tart, or cherries, or even chocolate. Dust with icing sugar and serve!

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