300g gluten free self-raising flour
50g ground almonds
200g lactose free butter, diced
280g golden granulated sugar
2 medium eggs
350-450g/12oz-1lb fresh or frozen raspberries
Heat the oven to 180C/fan160C/gas 4. Butter (lactose free) an oblong cake tin (about 31 x 17 x 3cm).
Tip the gluten free flour, ground almonds, lactose free butter and sugar into a food processor and whizz just until the butter is evenly distributed – or rub together by hand.
Add the eggs to the remaining mixture in the food processor and whizz quickly – or mix with a wooden spoon. It doesn’t need to be very smooth.
Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch.
Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.
Recipe adapted from: Good Food