29/04/2019

Raspberry Almond Macaroon Slice

So easy to mix and bake, this cakey slice is glorious topped with fresh raspberries and is also gluten-free and wheat-free.

Makes:

1 x 20cm x 30cm rectangular slice

Prep Time: 10 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

2 cups ground almonds
1 cup desiccated coconut
3/4 cup caster sugar
1 teaspoon baking powder
4 eggs
180g butter, melted
1 teaspoon vanilla essence
1 punnet fresh raspberries
double cream, for serving

Method

Butter and line a 20cm x 30cm rectangular tin with baking paper. Combine almonds, coconut, sugar and baking powder together in a bowl. Make a well in the centre, and mix in eggs, butter and vanilla. Pour into the tin, and dot with raspberries. Bake at 180°C for 25-30 minutes until golden brown. Allow to cool for 5 minutes before removing from the tin. Serve with cream.

Tips

Substitute sliced fresh peaches, nectarines, plums or apricots for the raspberries, and, when they are not is season, used drained canned fruit instead.
Tip: To remove from the tin, loosen edges with a butter knife, place a piece of baking paper on top of the cake and upturn it onto a platter before turning over onto a wire rack to cool. Transfer to the platter for serving.

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