The cake is icing free but does not need any, the sponge is moist with almonds and the sharpness of raspberry is an amazing flavour pairing.
This is a good cake to have in the tin ready for partnering with a cup of tea and a book!
Raspberry frangipane traybake
200g DF spread (I use pure)
200g caster sugar
1/2 tsp vanilla paste or extract
Tsp almond extract
250g plain GF flour
1/2 tsp xantham gum
2 tsp GF baking powder
50g ground almonds
200g rasperries, halved
Preheat the oven to 180C/160C FAN/GAS MARK 4 and grease and line a traybake tin.
Beat the butter, sugar and vanilla until creamy, add one egg at a time along with a tablespoon of the flour, add in the almond extract and beat until combined. Add the remaining flour, xantham gum, baking powder and ground almonds and fold in.
Pour the batter into the prepared tin and level the top. Line the raspberries, cut side down, on top of the frangipane, no need to press in. Bake in a preheated oven for 40-45 minutes until golden and beginning to shrink away from the sides of the tin.
Allow to cool in the tin for 30 minutes -1 hour then transfer to a wire rack to cool completely.