Thursday, 21 July 2011

Gluten Free Berry Almond Slice

This is a recipe from an autumn edition of Waitrose Food Illustrated magazine that we have made a few changes to in order to make it both Gluten Free and also bakeable at any time of the year.  Here's a link to their website recipe and you will see, if you look, that we've removed the need for pastry and also use raspberries (in this case fresh ones but, at other times, we do use frozen fruit).
So the ingredients were gathered by Sous Chef J using the crumpled bit of paper I tore out of a Waitrose magazine some time ago.  We don't use the pastry or jam, though.  Our ingredients looked like this...
Sous Chef J in action!

Having preheated the oven to 170ÂșC, the softened butter and sugar were combined using a hand mixer until they looked light and creamy.  Sous Chef J actually did quite a lot of this (for a change) but would rather have a yellow stand mixer to be in control of... but he's going to have to wait a while for one of those!

Folding in ground almonds
Adding vanilla essence
Next, the vanilla essence was added.  The lightly beaten eggs were then incorporated, a little at a time.  Then the ground almonds were folded into the mix.
Spreading the mix
The berries are added
This slightly firm mixture was then spread, evenly, into a non-stick baking tin (ours is 19cm x 28cm) before having raspberries placed on top.  It was then placed into the warm oven.
After 10 minutes in oven

Sprinkled with flaked almonds
Having cooked for 10 minutes, the tray was removed and the sliced almonds were sprinkled over.  The cake was then returned to the oven for another 10 minutes to finish baking. 

We allowed the cake to cook in the tray for 15 minutes and then turned it out... the underside looked like this before we 'flipped' it back the right way up!
 As you can see, it was another successful baking session.  The slice freezes well - we freeze it in portions suitable for 3.  It can be served with a cup of tea as an afternoon treat or with creme fraiche as an easy pudding. 
Give it a go... it's a tasty treat and Gluten eaters also love it so it's a good offering to take to pals if you're going to be eating out.  I know it's puds and snacks that my pals struggle with when we visit - they can manage meat and veg without gluten but mention 'afters' and even the most hardy usually blanche at the prospect!


  1. Thanks, Hannah... it sure hits the mark here!

    L & J