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    RACE DAY favourites

    Oct 22, 2020 5 minutes

    RASPBERRY AND ALMOND FRANGIPANE SLICE

    SERVES 12 PREP AND COOK: 1 HR, 5 MINS

    125g unsalted butter, chopped, at room temperature
    ¼ cup caster sugar
    1 tsp vanilla bean paste
    1 cup plain flour
    1 cup frozen raspberries, thawed
    ¼ cup flaked almonds
    Icing sugar mixture, to decorate

    FRANGIPANE

    125g unsalted butter, chopped, at room temperature
    ½ cup caster sugar
    2 eggs
    ⅔ cup almond meal
    ¼ cup plain flour

    1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

    2 Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add flour and beat on a low speed until just combined. Press over base of prepared pan and smooth over the top.

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