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|
|Preparation Time:||10 minutes|
|Cooking time:||30 minutes|
- 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
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.
Substitute sliced fresh peaches, nectarines, plums or apricots for the raspberries, and, when they are not is season, used drained canned fruit instead.
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.