This is a huge recipe. Lots of ingredients and makes enough for 3 loaf tins of 2 round cakes or bundt cakes etc. Make the whole recipe and freeze the other cakes if you can resist eating them all!
The Ingredients:
1 ½ cups frozen strawberries and raspberries
1 teaspoon icing sugar
Pastry
150g butter softened
1 teaspoon vanilla extract
2/3 cups caster sugar
1 egg
½ cup ground almonds
1 ½ cups plain flour
How To Make:
Beat butter with an electric mixer until smooth.
Add extract, sugar and egg. Beat until combined
Stir in ground almonds and half the flour
Work in remaining flour using your hand. Kneed the pastry on a floured surface until smooth.
Wrap with plastic wrap and refrigerate for 30 minutes
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Roll two thirds of the pastry between sheets of baking paper until large enough to line a 11cm x 35cm rectangular loose-based flan tin. Lift pastry into in, press into base and sides, trim edges. Prick pastry base with a fork. Refrigerate for 30 minutes
Preheat oven to 200 degrees
Place flan tin on an oven try and bake for 10 minutes or until browned lightly. Sprinkle the frozen fruit over the base. Sprinkle with remaining crumbled pastry
Bake for a further 20 minutes or until browned. Cool in the pan and dust with a little extra icing sugar before serving