How yummy does this Gluten Free Raspberry, Almond & Oat Streusel Tray Bake look?
(Dairy + Gluten Free)
The perfect mix of almond and raspberry; this delicious crumbly sweet snack is ideal for lunchboxes.
Serves: 12 serving
Prep Time: 25 mins
Cooking Time: 35-40 mins
What you need:
For the oaty almond cake:
- 120g of soft unsalted butter, or dairy free alternative
- 100g caster sugar
- 50g ground almonds
- 70g Delicious Alchemy gluten free oats, blitzed into flour
- 2 large eggs
- 1 tsp almond extract
- ½ tsp gluten free baking powder
For the oaty streusel topping:
- 15g Delicious Alchemy gluten free oats, blitzed into flour
- 50g Delicious Alchemy gluten free oats
- 50g light soft brown sugar
- 50g of unsalted butter, or dairy free alternative, melted
- 100g fresh or frozen raspberries
What you do:
Step 1
Preheat the oven to 180C or 160C for fan assisted. Line the base and sides of an 8inch square tin with greaseproof paper, letting the paper rise up above the rim. Set aside. Blitz 85g of gluten free oats in a small food processor until it resembles flour. Alternatively rub the oats into a dust using your fingers.
Step 2
To make the topping:
Place 15g of oat flour from step 1 into a bowl and set the rest aside to use later. Add the gluten free oats and light soft brown sugar. Melt the butter, or dairy free alternative in a small saucepan and pour it over the sugar and oat mixture. Use your fingers to rub the ingredients together to form small clumps of streusel topping. Set aside to use later.
Step 3
To make the cake:
Place all the cake ingredients, including the 70g reserved oat flour into a bowl and whisk together using an electric mixer until soft and creamy. Spread the mixture into the base of the prepared tin.
Step 4
Arrange the raspberries over the top, pressing them gently into the surface of the cake. Scatter over the oaty streusel topping.
Step 5
Bake for 30-35 minutes until risen and lightly golden brown. Allow to cool for 20 minutes before removing from the tin and leaving to cool to room temperature before slicing.
Store any leftovers in an airtight container.
Got any left over streusel?
How about making these:
Gluten Free Raspberry Trifle Pots?
(Dairy + Gluten Free)
Individual pots of sweet raspberry trifle with custard and sponge cake. For extra punch, add a drop of raspberry liqueur.
Serves: 4-6 trifle pots
Prep Time: 20 mins
Cooking Time: None!
What you need:
- Leftover cake of choice, un-iced. (Approx. 1 x 20cm (8inch) single layer cake) (We used our Raspberry & Almond Oaty Streusel Cake for extra fruitiness)
- 300g fresh raspberries
- 500ml custard, or dairy free alternative
- 4 tbsp raspberry liquor or alcohol of choice (optional)
What you do:
Step 1
Have 4-6 nice serving glasses ready to hand. Cut your cake into 2cm cubes. Arrange a layer of cake into the base of each of your serving glasses, pressing down into an even layer. Add a few crumbs to fill in any gaps. Drizzle over 1 tablespoon of your liquor of choice (this is entirely optional).
Step 2
Arrange a layer of raspberries over the top of the cake, so they touch the edge of the glass. This helps with presentation later. Carefully spoon a layer of the custard over the top of the raspberries. Top with more cake layers, cutting them smaller or crumbling them as needed, to create an even top layer.
Step 3
Cover with clingfilm and chill in the fridge until required. When ready to serve, top with some extra raspberries. The pots are best made a few hours in advance to allow the cake to soften.
Eat within 2 days and store in the fridge.
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