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Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Steps Cook Recipes Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF using 15 ingredients and 13 steps

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF - Great recipe for Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. One of my favourite traybake recipes, which can serve both a dinner party, as well as as a meal for two. While the veggies are roasting in the oven, you can prepare the rest of the meal - the thing I love most about traybakes! #mycookbook Recipe found on BBC Food. See more ideas about Tart recipes, Dessert recipes, Desserts. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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A fond childhood memory is going to my grannies house after school and getting a slice of McVities Jamaican Ginger cake, thickly spread with butter to eat as I went on my way home.

You can cook Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF using 15 ingredients and 13 steps. Here is how you achieve it.

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

  1. Prepare 300 g gluten-free / plain flour.
  2. Prepare 1/8 tsp xanthan gum.
  3. Prepare 90 g light brown sugar.
  4. You need 65 g ground almonds.
  5. You need 190 g gold foil-wrapped Stork margarine block.
  6. Prepare 150 g seedless raspberry jam.
  7. You need 200 g fresh raspberries.
  8. Prepare 125 g caster sugar.
  9. You need 125 g Stork block as above.
  10. It's 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
  11. Prepare 75 g plain / gluten-free flour.
  12. You need 75 g ground almonds.
  13. You need 1/2 tsp baking powder.
  14. It's 1/2 tsp almond extract.
  15. You need as needed flaked almonds for topping.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF instructions

  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.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF - See more ideas about British baking, British bake off recipes, Bake off recipes. See more ideas about Scottish recipes, Recipes, British food. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Zara - you did a fantastic job, and I hope you'll be helping out with recipes even more in the future! See more ideas about Baking, Sweet recipes, Desserts. See more ideas about Scottish recipes, Food, Scotland food. Bienvenue sur la chaîne YouTube de Boursorama ! Thank you and good luck