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
- Preheat oven to 180°C and line the base and sides of a 20cm square baking tin.
- 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.
- 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.
- Spread the walnut filling over the slightly cooled cooked base. Scatter the raspberries over the walnut layer,
- 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.
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