by Connie I from QLD
This slice is great for afternoon tea with coffee or even better as a dessert with custard.
Preheat oven to 160 degrees (fan forced) and line a 20 x 30cm tin with baking paper.
Beat together the butter and Natvia with an electric mixer until light and fluffy. Continue beating and add eggs (one at a time).
Add vanilla essence and almond meal and mix until well. Sift flour and baking powder into the mixture and stir until smooth.
Pour the mixture into the tin and smooth out. Sprinkle the raspberries gently over the top of the mixture.
Bake for 30-35 minutes until golden. Cool in tin before removing from tin and slicing.
9 Responses to Almond and Raspberry Slice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 129 | ||
Calories from Fat: 89 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 13.6mg | 4 % | |
Sodium 62.4mg | 2 % | |
Potassium 118.1mg | 3 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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