1-9” flan dish lined with sweet pastry

4oz butter

4oz caster sugar

2 eggs

4oz ground almonds- few drops almond flavour

3tbsp raspberry preserve

4oz raspberries


Spread the base of the pastry case with the preserve, in a bowl cream the butter, sugar, eggs and almonds to pale and creamy mix, gently fold in the raspberries and spoon into the pastry case. Bake on the shelf set on the oven floor for approx 25 minutes