by Connie I from QLD This slice is great for afternoon tea with coffee or even better as a dessert with custard.


  • 1 ¼ cups almond meal

  • 70 grams butter

  • ½ cup Natvia

  • 2 eggs

  • ½ cup plain flour

  • 1 teaspoon baking powder

  • 1 to 2 cups frozen raspberries

  • 1 teaspoon vanilla essence


  • 1.

    Preheat oven to 160 degrees (fan forced) and line a 20 x 30cm tin with baking paper.

  • 2.

    Beat together the butter and Natvia with an electric mixer until light and fluffy. Continue beating and add eggs (one at a time).

  • 3.

    Add vanilla essence and almond meal and mix until well. Sift flour and baking powder into the mixture and stir until smooth.

  • 4.

    Pour the mixture into the tin and smooth out. Sprinkle the raspberries gently over the top of the mixture.

  • 5.

    Bake for 30-35 minutes until golden. Cool in tin before removing from tin and slicing.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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