Latticed Raspberry Bakewell

Servings: Serves: 8

Nutritional Information:

Per serving (114g)

Calories 487, Fat 32g, Saturates 9.1g, Carbohydrate 45g, Sugars 14g, Fibre 3g, Protein 6.5g, Salt 0.53g


You will also need

8-inch tart case



To begin, roll out the pastry ¼ inch thick and line the tart case, keep the excess to make the lattice. Prick the bottom with a fork and blind bake for 10 minutes.


For the frangipane, add the butter, almonds, sugar, flour, baking powder, vinegar, soya milk and almond extract to a bowl and beat together until fully incorporated. Place the mixture into a fridge to chill for 30 minutes


Spread the jam evenly in the bottom of the pastry case, and then fill the pastry case with the frangipane.


To make the lattice, roll out the excess pastry and cut 8 strips of the pastry and use these to weave the lattice on the top. Sprinkle with the flaked almonds and place in the oven to bake for 25-30 minutes until the filling has set and the pastry is golden and crisp.


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