110g butter  at room temperature
1 medium egg
1 tbsp cold water
3 tbsp raspberry jam


1 tsp of gluten free baking powder*
25g ground almonds
110g butter at room temperature
110g caster sugar
2 medium eggs, beaten
1 tsp almond extract
15g flaked almonds


A little extra mix for dusting

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1. Prepare the pastry. Place around 110g of the Flour Mix into a bowl with the butter, egg and water and mix to a smooth paste with a fork. Work in another 115g of Flour Mix, first with a fork and then by hand and bring together to make a ball.

2. Knead on a work surface lightly dusted with a little more mix for 1 minute. Place in cling of greaseproof and chill for 30 minutes.

3. Roll out pastry to fit a rectangular tray bake tin  18cm x 28cm, return to chill while you prepare the topping.

4. Topping: Place the butter and caster sugar into a mixing bowl and beat well for a minute using an electric mixer.

5. Add the eggs and the remaining cake ingredients including the remaining 125g of Flour Mix; beat well with the electric mixer for a further 1 – 2 minutes until the mixture is light and fluffy.

6. Spread the jam in the pastry case and top with the sponge mixture, sprinkle over the flaked almonds.

7. Bake in pre-heated oven at 180°/160°C Fan/Gas Mark 4 oven for 25 -30 minutes, until the sponge topping springs back when lightly touched.

8. Leave to cool in the tin.

9. Cut into 12 slices.

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