Today I made this for our family gathering it was SO EASY… and everyone loved it.
Instead of the loaf tin, I used a tart pan with a removable base, so it was like a large tart, it was so so delicious they came back for seconds.
I hope you enjoy it too.
Ingredients
- 125 g Salt Reduced Butter, softened or coconut oil
- 1 cup Caster Sugar or stevia granulated alternative
- Juice of one Lemon,
- 1 Lemon rind finely grated
- 3 large Eggs or egg replacement for vegan option
- 1 cup Almond Meal
- 1/2 cup Coconut flour
- 3/4 cup Maize Cornflour
- 1/2 tsp Gluten-Free Baking Powder
- 3/4 cup Natural Greek Yoghurt or soy yogurt for vegan
- 1 cup Frozen Raspberries or Blueberries
- 1 tsp Caster Sugar, extra
METHOD
- Preheat oven to 170˚C (150˚C fan-forced). Grease a 25.5cm tart pan with a removable base.
- Combine all ingredients excluding raspberries and extra caster sugar in a food processor. Blend until smooth and combined.
- Pour into pan and stir through berries. Sprinkle over extra sugar.
- Bake for 45 minutes until golden and centre is cooked.
- Stand in pan for 15-20 minutes or until cool enough to gently remove from pan to a flat plate. Serve with optional cream.
Bon Appétit
