Raspberry almond slice
makes
20
“If you’ve been shying away from baking, this simple slice is a great way to start.” – Carina La Delfa
Ingredients (7)
- 150g unsalted butter, softened
- 2/3 cup (80g) pure icing sugar, plus extra to sprinkle
- 1 tsp vanilla bean paste
- 1 3/4 cups (255g) plain flour
- 1/2 cup (50g) almond meal
- 300g frozen raspberries
- 1/3 cup (45g) slivered almonds
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C/160°C fan-forced. Grease a 30cm x 20cm slice pan and line base and 2 long sides with baking paper, extending paper 2cm above edges (this will make it easier to pull slice out of pan).
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2.Place butter, sugar and vanilla in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add flour and almond meal and beat until combined and a crumbly texture.
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3.Use hands to press all but 1 cup of crumble mixture into prepared pan. Top with raspberries.
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4.Combine flaked almonds with reserved crumble mixture to make small clumps, then sprinkle over raspberries. Bake for 1 hour or until golden.
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5.Cool slice in pan before sprinkling with extra icing sugar and cutting into squares.
Recipe Notes
This slice is best eaten on the day it’s baked, but will store in an airtight container for up to 2-3 days.
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