Directions:
- Preheat the oven and line a baking tin with baking parchment.
- Rub the butter into the flour, almonds and muscovado sugar to make crumbs, then firmly press 2 thirds onto the base and sides of the tin. Toss the raspberries with the caster sugar, then scatter over the top.
- Mix the flaked almonds into the remaining crumbs, then scatter over the raspberries. Bake for 50-60 min until golden and the fruit is bubbling a little round the edges.
- Dredge with caster sugar, then cool in the tin.
- Cut into about 8 squares and enjoy with a cup of tea, coffee... or serve as a dessert with ice-cream or custard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 527.81 Kcal (2210 kJ) | ||
| Calories from fat | 350.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.98g | 60% | |
|---|---|---|---|
| Cholesterol | 68.57mg | 23% | |
| Sodium | 8.65mg | 0% | |
| Potassium | 219.61mg | 5% | |
| Total Carbs | 44.12g | 15% | |
| Sugars | 38.95g | 156% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 5.95g | 12% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.2mg | 6% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 413.72 Kcal (1732 kJ) | ||
| Calories from fat | 275 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.56g | 60% | |
|---|---|---|---|
| Cholesterol | 53.75mg | 23% | |
| Sodium | 6.78mg | 0% | |
| Potassium | 172.14mg | 5% | |
| Total Carbs | 34.58g | 15% | |
| Sugars | 30.53g | 156% | |
| Dietary Fiber | 3.28g | 17% | |
| Protein | 4.67g | 12% | |
| Vitamin C | 5.7mg | 12% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.9mg | 6% | |
| Calcium | 56.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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