Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. It is one of my favorites food. For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:

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

Step to make Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF:

1. Preheat the oven to gas 4 / 180C / 350F and line a 9x 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 its 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. Dont 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 youd 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

So that’s going to wrap it up with this exceptional food Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!