Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

A British Classic that normally uses cherries


15 servings

  1. 300 g gluten-free / plain flour

  2. 1/8 tsp xanthan gum

  3. 90 g light brown sugar

  4. 65 g ground almonds

  5. 190 g gold foil-wrapped Stork margarine block

  6. 150 g seedless raspberry jam

  7. 200 g fresh raspberries

  8. 125 g caster sugar

  9. 125 g Stork block as above

  10. 1 tbsp ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg)

  11. 75 g plain / gluten-free flour

  12. 75 g ground almonds

  13. 1/2 tsp baking powder

  14. 1/2 tsp almond extract

  15. as needed flaked almonds for topping


  1. Preheat the oven to gas 4 / 180C / 350F and line a 9″x 13″ baking tray with parchment paper

  2. Combine the flour, xanthan gum, almonds and sugar in a bowl

  3. Add the softened margarine and cut in until the mixture resembles crumbs

  4. Press into the base of the baking tray and bake for 12 – 15 minutes until golden

  5. Let cool 15 minutes then heat the jam slightly until it’s more easily spreadable and cover the baked base

  6. Scatter the raspberries over and set aside

  7. In a clean bowl cream together the caster sugar and softened Stork

  8. Add the flaxseed mixture (or 1 egg), flour, ground almonds, baking powder and almond extract and mix in then pour over the jammy base, spreading evenly. Don’t worry about smashing up the raspberries!

  9. Sprinkle some flaked almonds on top then bake for 35 – 45 minutes, until a toothpick tests clean. If the almonds are browning too quickly put a loose sheet of foil over the top

  10. Let cool completely in the tin before slicing into squares or fingers

  11. If you’d like, make a glaze from 60g icing sugar mixed with a tablespoon of water and drizzle over the top. Allow to set before serving

  12. Will keep well in an airtight container for 2 – 3 days

  13. Serves 15 squares / 30 fingers

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