Raspberry and Almond Slices.

Raspberry and Almond Slices.

Raspberry and Almond Tray bakes.First thing to mention about this posting of raspberry and almond slices is that it isn’t a normal post for my blog. As delicious as they were and look, I don’t qualify them as fine dining at home. Why are they here then? Well my blogging friend FoodNerd, is hosting a virtual bake sale to raise funds for cancer research. She has asked many bloggers to add bakes to her post and donate the cash that would have been spent on ingredients.

Sounds like a good idea. My next few posts will be for this purpose, so slightly off piste. I say this as I have a few good “bakes” but never felt they warranted going into print. This gives me a perfect opportunity to post these recipes and see if anyone likes them.

Still to come is a caramelised fougasse plus a pistachio cake with chai tea cream.[purerecipe]

Ingredients

  • 375g Sweet Shortcrust Pastry
  • 5-6 Tbsp. Raspberry Jam
  • 150g Raspberries
  • 200g Butter
  • 200g Caster Sugar
  • 100g Ground Almonds
  • 100g Self-Raising Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Almond Extract
  • 4 Eggs
  • 4 Tbsp Apricot Jam
  • 25g Flaked Almonds

Directions

  1. Line a 20cmx30cm tray with baking paper. Roll the pastry to 3mm( £1 coin), line the tray and prick all over. Place back in the fridge for 30mins. Bake for 10mins at 180°c FAN, remove and allow to cool. While its cooling make the frangipane.
  2. Cream the butter and sugar until pale. Gradually beat in the eggs one at a time. Now add the ground almonds, flour, almond extract and baking powder.
  3. Spread the raspberry jam over the pastry, dot with raspberries and cover with the sponge mix. Bake at 160°c FAN for 35-40mins, scatter the almonds over after 20mins.
  4. To finish, warm the apricot jam so it loosens and brush this over the top to give a nice sheen.

10 Comments

  1. I know that you like cook more savory dishes instead of sweet ones but this one looks phenomenol. I love the layered look with the pastry crust raspberries and filling.

  2. I think these look delicious. I could plate these up at the fanciest dinner party, I reckon!

  3. What a generous thing to do David. To make these fine dining you could add a spoonful of cinnamon ice cream and a drizzle of Mexican chocolate sauce. There you have fine dining!

    • Dave Crichton

      I’m liking the idea of this Mexican chocolate sauce especially. Hint of chilli washed down by the sweet tart raspberries. Yum.

  4. I love the combination of raspberries and almonds! Thank you for sharing this wonderful recipe! It looks so delicious!

  5. They look pretty fine to me! 😀

  6. You should go off piste more often, David. These look delicious! I like this virtual baking 🙂

  7. Pingback: Blogger Badge for #VirtualBakeSale - foodnerd4life | foodnerd4life

  8. David, so pleased you posted this one, even though it’s not your usual fare.

    When I was a little girl, we often used to visit a family friend who used to make something exactly like this, but she would make them in individual tarts. They were my favourite thing off the afternoon tea trolley, and I have often wondered about a recipe. I’ll definitely be trying this, and I like the idea of making it in slice form, though the little tarts are cute.

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