INGREDIENTS:
- 375g pack sweet shortcrust pastry
- 4 Dsp thick raspberry jam
- 100g frozen raspberries, just thawed
- 25g flaked almonds
- 3 Dbsp apricot jam
For the sponge
- 200g butter
- 1.5 Tsp Truvia sweetner
- 100g ground almonds
- 50g self-raising flour
- 1 serve Maximuscle WPC raspberry
- 1 Tsp baking powder
- 1 Tsp vanilla extract
- 4 eggs
METHOD:
- Preheat the oven to 180°C/Gas mark 5 and line the base and sides of the tin with baking parchment
- Roll out the pastry to fit the base of the tin, then transfer into the tin. Prick the pastry with a fork and chill in the fridge for 20 mins
- Bake the pastry for 8-10 mins then leave to cool
- Once cooled, dot the raspberry jam over the pastry and scatter over raspberries
- For the sponge, put all the ingredients into a large bowl and beat with an electric whisk. Spoon the mixture over the raspberry layer and smooth evenly
- Scatter over flaked almonds and bake for 25 mins
- Melt apricot jam and brush over bake then replace in oven for further 10 mins
NUTRITIONALS:(per serve)
KCAL 420 | PROTEIN 9G | CARBS 25G | FAT 31G
