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Reference to Serving Appetizing Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Wishing to dine Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with clear instructions on cooking a Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF like a famous chef made.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

We hope you got benefit from reading it, now let's go back to vickys raspberry bakewell tart traybake, gf df ef sf recipe. To make vickys raspberry bakewell tart traybake, gf df ef sf you need 15 ingredients and 13 steps. Here is how you do that.

To cook an extraordinary Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF, here are the components required:

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

After readying the materials, now you are good to prepare your 5-star Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF by following the procedures below:

  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.

Recipe : Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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step by step to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

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