Aussie Walnut Raspberry Frangipane Slice

Base
160g plain flour (1 1/4 cups)
3/4 teaspoon salt
65g caster sugar (1/3 cup)
145g unsalted butter, cold, cubed

Walnut frangipane
130g walnuts
1 tablespoon plain flour
1/4 teaspoon salt
90g caster sugar
70g unsalted butter
1 large egg
1 teaspoon vanilla essence or paste
1 teaspoon lemon zest
1 1/2 cups raspberries, fresh or frozen
icing sugar to dust

  1. Preheat oven to 180°C and line the base and sides of a 20cm square baking tin.
  2. In a food processor, combine the flour, salt and sugar. Add the chopped butter and blitz until it forms large clumps – it may take minute or so. Press the dough firmly and evenly into your baking tin with floured fingers. Bake for 15-20 minutes or until pale golden. Leave to cool for 15 minutes.
  3. In your food processor (no need to wash it out), blitz the walnuts, flour, salt, and sugar until the walnuts are very finely chopped. Add the butter and process to a fine breadcrumb-like consistency. Add egg, vanilla and lemon zest, blending to a smooth paste.
  4. Spread the walnut filling over the slightly cooled cooked base. Scatter the raspberries over the walnut layer,
  5. Bake the slice for 45-50 minutes, or until golden edged and the walnut layer is cooked through. Leave in pan to cool. Dust with icing sugar and cut into squares to serve.

Walnuts contain antioxidants

Walnuts are low in sodium and contain potassium

Walnuts are a source of plant protein

Walnuts contain plant omega 3

Walnuts are a source of plant protein