Our Gluten Free Almond and Raspberry Tart recipe makes for a nice change for the usual “Almond and Orange cake”.
Almond meal is delicious in cake recipes and this one is no exception. A healthy twist to our usual sweet snacks and desserts. This can be great for breakfast or tea time, too
I love the combination of the ingredients in this recipe and the entire family actually enjoys it.
Mix together rice flour, cornflour and buckwheat flour in a large bowl.
Mix in the butter with fingertips until it resembles breadcrumbs.
Add eggs one at a time, mixing well after each addition (electric beaters work best). *Pastry can also be made in a food processor by pulsing flours and butter until it resembles breadcrumbs then adding one egg at a time and processing until combined.
Press pastry into a greased or lined flan or pastry dish then bake at 180 degrees for 15 minutes or until lightly golden. Remove and allow to cool slightly.
Combine raspberries and sugar in a saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil.
Simmer for 8-10 minutes or until mixture thickens.
Remove from heat and allow to cool.
Cream butter and sugar together in a large bowl, then add vanilla essence and eggs one at a time, beating well after each addition.
Stir in almond meal and cornflour, mix until well combined. Spread cooled raspberry mixture over the pastry base then top evenly with almond mixture, using a small knife to smooth it.
Bake for 30 minutes or until golden.
Serve hot or cold, with thawed or fresh raspberries and cream
Gluten Free Almond and Raspberry Cake is suitable for freezing.