Almond and Raspberry Slice
by Connie I from QLD
This slice is great for afternoon tea with coffee or even better as a dessert with custard.
- Preparing Time: 10 minutes
- Total Time: 35 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon baking powder
- 1/2 cup plain flour
- 1 teaspoon vanilla essence
- 1 1/4 cups almond meal
- 70 grams butter
- 1/2 cup natvia
- 1 to 2 cups frozen raspberries
- Carbohydrate 7.31164653215463 g
- Cholesterol 13.6305555550033 mg
- Fat 9.91070305960968 g
- Fiber 1.34229165131076 g
- Protein 3.56724472397697 g
- Saturated Fat 3.52264298635411 g
- Serving Size 1 1 Serving (48g)
- Sodium 62.4137916523371 mg
- Sugar 5.96935488084388 g
- Trans Fat 0.629998916902568 g
- Calories 129 calories
Preheat oven to 160 degrees (fan forced) and line a 20 x 30cm tin with baking paper. Beat together the butter and Natvia with an electric mixer until light and fluffy. Continue beating and add eggs (one at a time). Add vanilla essence and almond meal and mix until well. Sift flour and baking powder into the mixture and stir until smooth. Pour the mixture into the tin and smooth out. Sprinkle the raspberries gently over the top of the mixture. Bake for 30-35 minutes until golden. Cool in tin before removing from tin and slicing. 9 Responses to Almond and Raspberry Slice
