Our cooking skills have improved markedly during this crisis and often the highlight of a long day in isolation is what we are cooking for dinner. Here is a shared family recipe that everyone will love. We cooked and enjoyed this today for lunch. Rob Duffield.
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Raspberry Almond Slice
Preparation 20 mins Cooking 45 mins
200g butter, softened
1 teaspoon vanilla extract
1 cup (220g) caster sugar
1 and a three quarter cups (260g)
One third cup flaked almonds (25g) plain flour
Half cup (60g) almond meal
2 cups Raspberries Frozen (300g)
One third cup (25g) flaked almonds
1: Preheat the oven to moderately hot (200 degrees C)/ 180 degrees an forced, Grease a 20 cm x 30 cm lamington pan.
2: Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy: transfer to a large bowl. Stir in almond meal and sifted flour.
3: Press two thirds of the pastry evenly into base of prepared pan. Reserve remaining pastry for topping. Bake, uncovered, in a moderately hot oven for about 10 minutes until browned lightly.
4: Sprinkle raspberries evenly over base, top with the remaining crumbled pastry and flaked almonds.
5: Bake in a moderately hot oven for 35 minutes or until browned, cool in the pan.
6: Serve cut into pieces. Dust with sifted icing sugar, if desired.
Suitable to freeze