Caster Sugar
The fine crystal of Chelsea...
Details page sections
Slices
Raspberry Jam Slice - Gluten Free
20 mins
55 mins
12
This delicious gluten free slice is like Louise Cake but the jammy filling is enriched with real fruit - a lovely improvement on the original. Its gluten free too!
Keep my screen awake
- Ingredients
- Method
Ingredients
Base
- 1 cup ground almonds
- ½ cup desiccated coconut
- 1 cup gluten free plain flour
- 1¼ cups Chelsea Caster Sugar
- ½ cup (125g) unsalted butter, melted
- 2 egg yolks
- 1 tsp cold water
Filling
- ¾ cup raspberry jam
- ½ cup frozen raspberries
- 1 Tbsp Chelsea Icing Sugar
Topping
- 2 egg whites, lightly beaten
- 2 ½ cups shredded coconut
- ⅓ cup Chelsea Icing Sugar
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
8
What did you think of this recipe?
Adrienne
This is more delicious than the original Louise Cake.
5
M hunter
Far too sweet.
1
Unknown
delicious - and very straightforward to make! If anyone knows a good substitute for the ground almonds, I would be interested in knowing?
4
Sharon
This is delicious! Very yummy! I used olivani instead of butter to make it dairy free.
5
malou
far too much sugar - tastes sickly sweet.won't be making this again. Waste of good ingredients.
1
Ronda
This is a lovely gluten free recipe. The base is perfect, the topping is perfect. I don't use jam, I just cook up some raspberries with little sugar and tapioca starch for thickening and it is a really nice slice
5
Carolyn
This is my ‘go to' for a work shared morning. It's easy to make and simply delicious. I swap half of the plain flour for rice flour to give the pastry a short bite. Nobody realises it's gluten free. Thank you for including tried and tested gluten free recipes.
5
Inna
The recipe is good. The base is light and crumbly..Frozen raspberry is just what you need...so tangy and nice! Add sourness to the sweet jam. I just made the stiff meringue with caster sugar and coconut on the top - and it was delicious. Thanks for the recipe!
5
Method
Preheat oven to 170°C conventional (150°C fan forced).
Grease and line base of a 28cm x 18cm slice tin, or tin of similar size.
Base: Combine all ingredients in food processor and blend until mixture just comes together. Press into tin, bake for 20 mins or until golden brown. Allow to cool.
Filling: Spread jam over base. Toss frozen raspberries in icing sugar and dot over jam.
Topping: Combine egg whites, shredded coconut and icing sugar and mix until combined. Spread over jam and bake for 30 - 35 mins or until golden.
Cool in tin and cut into slices.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
8
What did you think of this recipe?
Adrienne
This is more delicious than the original Louise Cake.
5
M hunter
Far too sweet.
1
Unknown
delicious - and very straightforward to make! If anyone knows a good substitute for the ground almonds, I would be interested in knowing?
4
Sharon
This is delicious! Very yummy! I used olivani instead of butter to make it dairy free.
5
malou
far too much sugar - tastes sickly sweet.won't be making this again. Waste of good ingredients.
1
Ronda
This is a lovely gluten free recipe. The base is perfect, the topping is perfect. I don't use jam, I just cook up some raspberries with little sugar and tapioca starch for thickening and it is a really nice slice
5
Carolyn
This is my ‘go to' for a work shared morning. It's easy to make and simply delicious. I swap half of the plain flour for rice flour to give the pastry a short bite. Nobody realises it's gluten free. Thank you for including tried and tested gluten free recipes.
5
Inna
The recipe is good. The base is light and crumbly..Frozen raspberry is just what you need...so tangy and nice! Add sourness to the sweet jam. I just made the stiff meringue with caster sugar and coconut on the top - and it was delicious. Thanks for the recipe!
5
You May Like These
ingredients
Filling
- 4 large Granny Smith apples, peeled, cored, cut into thin slices
- Grated rind of 1 lemon
- ½ cup Chelsea Raw Caster Sugar
- ¼ cup water
- 300g frozen raspberries, defrosted
- 1 Tbsp cornflour
Pastry
- 125g unsalted butter
- ¾ cup Chelsea Raw Caster Sugar
- 1 extra large egg
- 1 cup self-raising flour
- ⅓ cup plain flour
- 2 Tbsp Chelsea Raw Caster Sugar, extra, for topping
- Chelsea Icing Sugar, for dusting
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt