I’ve always loved homemade baked slices and this flaked almond and raspberry gluten free slice ticks all the boxes. It has a golden crunchy base and squishy raspberry jam centre topped with crispy toasty flaked almonds. The three layers are SUPER EASY to assemble but your friends will think you’ve been slaving away in the kitchen all day. You can either use a store-bought or homemade jam and you can swap the raspberries for your favourite berry-jam combo or even cherries!
We are always fighting for the corner pieces at my place. They are extra crispy and sticky when the baked jam seeps a little between the layers amping up the flavour and texture. An easy, delicious classic homemade gluten free slice your friends and family will love for afternoon tea.
- Almond Layer
- 50g unsalted butter
- 2 tbs caster sugar
- 230g or 2 cups flaked almonds
- Base
- 80g butter, cubed
- 110g or ½ cup caster sugar
- 1 tsp vanilla extract
- 130g or 1 cup plain gluten free flour
- 100g or 1 cup almond meal
- Raspberry Layer
- 125g or 1 cup fresh or frozen raspberries
- ¾ cup raspberry jam
- ½ tsp lemon zest
- Preheat a fan forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper leaving an overhang to pull out slice after baking.
- To make the almond layer, melt the butter and sugar in a saucepan over low heat. Stir until sugar has dissolved. Remove from heat and stir in almonds. Cool.
- To make the base, blitz all ingredients in a food processor to form crumbs. Firmly press mixture into baking tin and cook for 15 minutes until golden.
- For the raspberry filling mash raspberries, jam and lemon zest together. Spread over the cooled base and sprinkle almond layer on top. Bake for 25 minutes until golden, rotating tray halfway through baking to ensure even browning. Cool completely before slicing.
- Preheat a fan forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper leaving an overhang to pull out slice after baking.
- To make the almond layer, melt the butter and sugar in Thermomix 3 min/100C/speed 2. Add almonds and mix 5 sec/reverse mode/speed 3. Set aside almond mixture and clean bowl.
- To make the base, add all ingredients to bowl and mix 30 sec/speed 5 until crumbs form. Firmly press mixture into baking tin and cook for 15 minutes until golden.
- For the raspberry filling add raspberries, jam and lemon zest to clean bowl and mix 5 sec/speed 5. Spread over the cooled base and sprinkle almond layer on top. Bake for 25 minutes until golden, rotating tray halfway through baking to ensure even browning. Cool completely before slicing.
This is fantastic
Would it be possible to make a lemon filling instead of the raspberries?
Yes you could.