I’m a big fan of fruity slices – and I just love how the tart raspberries in this Thermomix Raspberry & Almond Slice cut through the sweetness of the base and topping. It really is the most perfect slice!
This slice is a bit of a twist on a Bakewell Tart… but with a few little changes (including of course, the fact that it’s a slice!!).
There really is nothing better to have with your afternoon cuppa! It’s also completely delicious served warm with a scoop of ice-cream or a drizzle of cream. YUM!
We hope you love this Thermomix Raspberry & Almond Slice as much as we do!
Thermomix Raspberry & Almond Slice
- For the base:
- 300 g plain flour
- 90 g brown sugar
- 60 g almond meal
- 190 g butter , at room temp
- 150 g good quality raspberry jam
- 250 g raspberries (fresh or defrosted)
- For the topping:
- 125 g butter
- 125 g caster sugar
- 1 large egg
- 150 g almond meal
- 1 tsp vanilla extract
- 30 g flaked almonds , for sprinkling
Preheat oven to 180 degrees celsius (160 fan-forced).
Grease and line a 28 X 20cm rectangular slice tin with baking paper and set aside.
Place the plan flour, brown sugar, almond meal and softened butter into the TM bowl.
Mix on Speed 3 until the mixture resembles fine breadcrumbs (you'll need to scrape down the sides of the bowl occasionally).
Press the mixture into the prepared tin and bake for 10-15 minutes or until just lightly golden.
Allow to cool slightly.
Press over the raspberry jam and sprinkle over the raspberries.
Place the butter and caster sugar into the TM bowl and mix on Speed 4 until light and pale (you'll need to scrape down the sides of the bowl occasionally).
Add the egg and mix for a further 5 seconds or until combined.
Add the almond meal and vanilla extract and mix for a further 10 seconds or until combined.
Run a metal spoon under hot water and then dry it off.
Use the hot, dry spoon to carefully spread the almond mixture over the top of the raspberries (the hot spoon will help to spread the mixture - you may need to reheat it a couple of times).
Sprinkle over the flaked almonds and bake for 40 minutes or until a skewer inserted into the middle comes out clean (with just some raspberries on it!).
Allow the slice to cool in the tin before cutting into small pieces.