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Ingredients
  • subheading: For the raspberry base:
  • 300g plain flour
  • 90g soft light brown sugar
  • 65g ground almonds
  • 188g unsalted butter, softened
  • 150g raspberry jam
  • 200g fresh or frozen raspberries, defrosted if frozen
  • subheading: For the frangipane filling:
  • 125g unsalted butter
  • 125g golden caster sugar
  • 1 large egg
  • 150g ground almonds
  • ½ tsp almond extract
  • a handful of flaked almonds, for sprinkling on top
  • subheading: For the glaze:
  • 60g icing sugar
  • 1 tbsp water
  • subheading: Essential kit:
  • You will need a a 33 × 23cm baking tray.
Steps
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