Step 1Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the pastry mix in a bowl fitted with whisk beaters, add 75ml water and mix on a slow speed until a dough is formed. DO NOT OVER MIX.
Step 2Roll or press into a shallow, greased tin 25cm x 35cm (10" x 14"). Use a fork on the base. Bake blind for 10-14 minutes.
Step 3Spread the jam onto the base.
Step 4Place the sponge mix in a bowl fitted with whisk beaters and blend in 225ml water with the almond essence on a slow speed for 1 minute. Scrape down and then mix on a medium speed for a further 4 minutes. Spread evenly over the jam and sprinkle with flaked almonds.
Step 5Place in the oven and bake for 20-25 minutes until sponge is golden brown.
- 900 g Country Range Multi Purpose Pastry Mix
- 75 ml cold water
- 2 tbsp Country Range Raspberry Jam
- 450 g Country Range Sponge & Pudding Mix
- 225 ml cold water
- few drops of almond essence
- 2 tbsp Country Range Flaked Almonds
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