Raspberry and Almond Slice

A buttery shortcrust pastry topped with almond paste and fresh raspberries, baked until golden and sliced into portions.

Baking Vegetarian Dessert Raspberry Almond

Estimated Nutrition

Calories

534.1

kcal / serving

4272.8 kcal total

Carbs

43.6g

per serving

348.6 g total

Fat

35.8g

per serving

286.2 g total

Protein

9.6g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

1.25

Dairy

piece

small

Fruits

200

Raspberries

piece

Orange

zest only

NutsSeeds

125

Almonds

ground

Almonds

whole blanched, crushed

Method

Preheat the oven to 200°C.

Roll the pastry to a 30cm x 20cm rectangle and bake on a greased sheet for 5 minutes after pricking with a fork.

Cream the butter and sugar together until light then mix in the egg, ground almonds, and vanilla.

Spread the almond paste over the pastry while leaving a small border.

Combine the raspberries and orange zest and scatter the mixture over the paste.

Top the slice with the crushed almonds.

Bake for 20 to 25 minutes until the slice is golden.

Cool on a wire rack before slicing and serving.