Tuesday 17 October 2017

Raspberry Slice

So many raspberries at the moment it's almost becoming hard to know what to do with them!
But I'm loving my latest recipe I've been messing around with - Raspberry slice! 
Our raspberry patch is about 25ft long and 6ft deep so as you can imagine it produces a fair few raspberries each day at this time of year. I can normally pick a couple of large punnets full every couple of days. I've frozen loads, dehydrated them, made jam, cooked crumbles and I wanted to bake with them more, but not just chucking them in a sponge, that's gets old fast.
So I decided to have a look around the internet and then alter a recipe to suit what I have to hand! 
This turned out really good, everyone loved it and it's got so many raspberries in it it almost has to be healthy!

70g of almond flour,
250g self raising flour,
280g of brown sugar,
200g of butterTwo eggs 500g of raspberries (I used fresh but I think it would work with frozen ones as well)

Mix the flour, almond flour, sugar and melted butter together (I melt the butter just to make it easier to mix together). 
Get about 100g of this mixture and keep to one side.
Then mix in the eggs and pour onto a tray.
Lay half the raspberries all over it and sprinkle on the mixture you held back.
Bake for 45 minutes at 180.
Then get out and add the other half of the raspberries and cook for another 15 minutes.

This tastes amazing!

Great cold or with custard whilst it's still warm. I imagine it would work well with other fruit as well.

Let me know if you give it a try.

Anyone else got a good baking recipe using raspberries?


  1. Thanks - I'm going to give that a try with pears (always good with almonds) that are just ripening now. It's my kind of straight forward recipe with not too many ingredients.

    1. Oh I bet it would be good with pear. My wife doesn't like them so we only have a few trees for eating them fresh. Shame as I love them! Let me know if it works!

  2. I love raspberries, mine have been good this year but small.

  3. Thanks for this. Perhaps a little more decadent and grownup but Anna Jones' (the undogmatic vegan cook who is writing again for the Guardian newspaper) raspberry and pistachio chocolate brownies (recipe online) are delicious and easy. When my children were young I used to make regular batches of raspberry and white chocolate muffins.


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