Saturday, 29 October 2011
Raspberry and Almond Slice
My, what a mistake that was! I already have a big stockpile of recipes in my brain that I am saving for when December finally rolls around, and this booklet just made that list longer!
But I couldn't help myself when I saw this slice. I have seen so many recipes lately that use almond meal and hazelnut meal that I caved and had to see what the fuss was about.
You may notice that there is no liquid in this recipe. It means that when mixing the ingredients it appears slightly more doughy then normal cake/slice batters. Never fear, you wont end up with a horrible dry slice, the almond meal provides all the moisture and the end result is a beautiful cakey slice.
150gm butter -softened and chopped
3/4 cup caster sugar
2 cups almond meal (200gm bag is perfect!)
3/4 cup plain flour - sifted
1 tsp baking powder
2 punnets raspberries
1 tsp icing sugar - plus extra to dust
Double thick cream to serve
1. Pre heat oven to 180°C. Line a small slice pan (17cm x 26cm) with baking paper. Using an electric mixer, beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well after each addition.
2. Fold in the almond meal, flour and baking powder until well combined.
3. Fill the prepared pan with the batter. Arrange the raspberries over the top, pressing them in slightly. Sift icing sugar over the top. Bake for 40-45 minutes, until golden and firm to the touch. Cool completely in the pan.
4. Dust the slice with icing sugar, cut into squares and serve with cream.