This flaked almond and raspberry gluten-free slice is a favourite for afternoon tea. It combines a golden, crunchy base with a soft, jammy raspberry centre and a crisp, toasted flaked almond topping. The three layers are simple to assemble, yet the result looks and tastes like something made with hours of care. Use a good-quality store-bought jam or your own homemade version, and feel free to swap raspberries for another berry jam or cherries to suit your taste.
Corner pieces are always contested in my house — they develop an extra crisp edge and the baked jam can caramelise slightly where it slips between layers, adding both texture and flavour. This slice is an easy, classic gluten-free bake that’s perfect to share with friends and family.
- Almond Layer
- 50g unsalted butter
- 2 tbsp caster sugar
- 230g (about 2 cups) flaked almonds
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- Base
- 80g unsalted butter, cubed
- 110g (1/2 cup) caster sugar
- 1 tsp vanilla extract
- 130g (1 cup) plain gluten-free flour
- 100g (1 cup) almond meal
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- Raspberry Layer
- 125g (about 1 cup) fresh or frozen raspberries
- 3/4 cup raspberry jam
- 1/2 tsp lemon zest
- Preheat a fan-forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper, leaving an overhang to lift the slice out after baking.
- Make the almond layer: melt the butter and sugar in a small saucepan over low heat, stirring until the sugar dissolves. Remove from the heat, stir in the flaked almonds, then set aside to cool.
- Make the base: pulse the cubed butter, caster sugar, vanilla, gluten-free flour and almond meal in a food processor until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the prepared tin and bake for 15 minutes or until lightly golden.
- Prepare the raspberry filling by mashing the raspberries with the jam and lemon zest. Spread the mixture evenly over the cooled base, scatter the almond mixture on top, and return to the oven for 25 minutes or until golden, turning the tray halfway through baking for even colour. Cool completely in the tin before using the paper overhang to lift out and slice.
- Preheat a fan-forced oven to 180°C. Grease and line a 20cm x 30cm rectangular baking tray with baking paper, leaving an overhang to lift the slice out after baking.
- Make the almond layer: in the Thermomix melt the butter and sugar for 3 minutes at 100°C on speed 2. Add the flaked almonds and mix 5 seconds on reverse speed 3. Set the almond mixture aside and clean the bowl.
- Make the base: add the cubed butter, caster sugar, vanilla, gluten-free flour and almond meal to the Thermomix bowl and mix 30 seconds on speed 5, until crumbs form. Press the mixture firmly into the prepared tin and bake for 15 minutes or until lightly golden.
- Prepare the raspberry filling: in the clean Thermomix bowl combine the raspberries, jam and lemon zest and mix 5 seconds on speed 5. Spread the filling over the cooled base, sprinkle over the almond layer, and bake for 25 minutes or until golden, turning the tray halfway through baking. Cool completely before slicing.