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Easy Step to Preparing Yummy Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF is the first thing that comes to many people’s thought when it comes to a delightul dish. Today, we will tell you steps on preparing a comforting Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF.

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 cook it.

First of all, here are the ingridients that you should ready to serve Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:

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

After preparing the ingridients, now we are ready to make our delightful Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:

  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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