Ingredients


250g pack unsalted lactose free butter

300g golden caster sugar

1 tsp vanilla extract

3 large egg

200g gluten free self-raising flour

50g ground almonds

100g raspberries

handful flaked almonds

1 tbsp icing sugar, to finish







Method


Butter (lactose free) and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4.

Gently melt the lactose free butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the gluten free flour, almonds and ¼ tsp salt.

Tip the mix into the tin. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins.

Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools.

Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares



Recipe adapted from: Good Food

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