[Mommy Vegan]MommyVegan Cook Oishi Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF For Vegan's Friend

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF.

You can Have Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF using 15 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF

1. What You needis of gluten-free / plain flour.
2. What You needis of xanthan gum.
3. What You needis of light brown sugar.
4. Lets Go Prepare of ground almonds.
5. What You needis of gold foil-wrapped Stork margarine block.
6. It's of seedless raspberry jam.
7. Lets Go Prepare of fresh raspberries.
8. It's of caster sugar.
9. Lets Go Prepare of Stork block as above.
10. It's of ground flaxseed / linseed mixed with 4 tbsp warm water (egg replacer for 1 egg).
11. It's of plain / gluten-free flour.
12. It's of ground almonds.
13. It's of baking powder.
14. It's of almond extract.
15. What You needis of flaked almonds for topping.

Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF instructions

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.