Bakewell Slice

INGREDIENTS:

375g pack sweet shortcrust pastry
4 Dsp thick raspberry jam
100g frozen raspberries, just thawed
25g flaked almonds
3 Dbsp apricot jam

For the sponge

200g butter
1.5 Tsp Truvia sweetner
100g ground almonds
50g self-raising flour
1 serve Maximuscle WPC raspberry
1 Tsp baking powder
1 Tsp vanilla extract
4 eggs

METHOD:

Preheat the oven to 180°C/Gas mark 5 and line the base and sides of the tin with baking parchment
Roll out the pastry to fit the base of the tin, then transfer into the tin. Prick the pastry with a fork and chill in the fridge for 20 mins
Bake the pastry for 8-10 mins then leave to cool
Once cooled, dot the raspberry jam over the pastry and scatter over raspberries
For the sponge, put all the ingredients into a large bowl and beat with an electric whisk. Spoon the mixture over the raspberry layer and smooth evenly
Scatter over flaked almonds and bake for 25 mins
Melt apricot jam and brush over bake then replace in oven for further 10 mins

NUTRITIONALS:(per serve)
KCAL 420 | PROTEIN 9G | CARBS 25G | FAT 31G

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