Gluten free Raspberry and orange tray bake

This is an amazingly moist and highly fragrant cake. This Gluten free raspberry and orange tray bake is great to eat warm. With cream or ice cream for dessert or cold with a great cup of coffee. Your gluten eating friends will not miss the lack of wheat in this cake.

Ingredients

• 225 g ground almonds
• 30 g flaked almonds
• 270 g caster sugar
• 2 tsp baking powder
• 60 g gluten free bread made into breadcrumbs (I used genius sliced loaf)
• 6 eggs
• 250 ml sunflower oil
• zest of 2 oranges
• 125 g raspberries

Instructions

Method

1. Preheat the oven to 190c fan oven / gas mark 7
2. Mix the ground and flaked almonds, two thirds of the caster sugar, the baking powder and the bread crumbs in a mixing bowl.
3. Beat in the eggs, then beat in the oil.
4. Stir in the orange zest.
5. Pour your mixture into a lined 12” x 9” deep sided tray.
6. Chuck the raspberries on top making sure they are spread around the surface of the cake.
7. Sprinkle on the remaining sugar.
8. Baked for 30 minutes.

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