Gluten free raspberry Bakewell

Serves 12-14 Preparation: 30 minutes, plus chilling Cooking: 55 minutes

VINGREDIENTS: PASTRY:

240g brown rice flour

80g salted butter at room temperature (or dairy free butter if required)

80ml mild honey or agave syrup 1 large egg, beaten)

1 tsp vanilla paste or seeds of 1 vanilla pod

1 pinch sea salt

FILLING:

200g ground almonds 150g salted butter at room temperature (or dairy free butter if required)

2 large eggs, (beaten) 180ml honey or agave syrup ¼ tsp almond extract 284g raspberry or strawberry jam, sugar free

30g flaked almonds

100g raspberries

To serve:

Icing sugar, optional Custard, mascarpone or clotted cream

MERTHOD:

For the pastry: rub the butter into the flour until you have a sandy texture, then add the beaten egg, vanilla, sea salt and honey (or syrup) and mix well to form a dough.

Use to line a nonstick 25cm fluted, loose-bottom tin, spreading the dough evenly over the bottom and sides. Refrigerate for 30 minutes and preheat your oven to 160°C (150°C fan).

When firm, lightly prick the base with a fork before baking blind - remove the baking beans after 10 minutes, bake for a further 5 minutes until the base is lightly golden. Leave to cool.

a large bowl, rub the butter into the ground almonds until sandy in consistency. In a separate bowl or jug, beat the egg, honey and almond extract then pour this into the bowl with the ground almonds and butter and mix until smooth.

Spread the jam evenly over the base of the cooled pastry case.

Pour the almond mixture evenly over the jam. Sprinkle with the flaked almonds then gently press the raspberries into the surface.

Bake on the middle shelf for 40 minutes until golden then remove and leave to cool. The top will crisp as it cools.

Once cool, remove from the tin, sprinkle with the icing sugar and serve with a generous dollop of mascarpone or clotted cream.

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