Reduced fat oil spread
125 g
Caster sugar
½ cup(s), (110g)
Vanilla bean extract
2 tsp
Egg(s)
2 medium
White self-raising flour
1 cup(s), (150g)
Almond meal
1 cup(s), (110g)
Frozen raspberries
¾ cup(s), (100g)
Flaked almonds
1½ tbs
- Preheat oven to 180°C. Lightly spray a 17cm x 27cm (base measurement) slice tin with oil. Line the base and sides with baking paper, allowing the sides to overhang.
- Using electric beaters, beat the spread, sugar, vanilla, eggs, sifted flour and almond meal on low speed for 1 minute or until just combined. Increase speed to high and beat for 2 minutes or until thick and creamy.
- Spread the mixture into the prepared tin. Smooth the top with a spatula. Scatter with raspberries and almonds. Bake for 25-30 minutes or until golden and a skewer inserted into the centre of the slice comes out clean. Cool slice in tin before cutting to serve.
