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.
Method
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Mix together rice flour, cornflour and buckwheat flour in a large bowl.
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Mix in the butter with fingertips until it resembles breadcrumbs.
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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.
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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.
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Combine raspberries and sugar in a saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil.
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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.
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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.
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Bake for 30 minutes or until golden.
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Serve hot or cold, with thawed or fresh raspberries and cream
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Gluten Free Almond and Raspberry Cake is suitable for freezing.
