140g ground almond
140g lactose free butter, softened
140g golden caster sugar
140g gluten free self-raising flour
1 tsp vanilla extract
2 tbsp flaked almond
icing sugar, to serve
Serves - 4
Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin.
Blitz the ground almonds, lactose free butter, sugar, gluten free flour, eggs and vanilla extract in a food processor until well combined.
Spread half the mix over the cake tin and smooth over the top.
Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers.
Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Recipe adapted from: Good Food