I saw this recipe appear in my inbox (I’m a subscriber) and I went out and bought almond slices in the farmers market, it was a must! I’m not normally compelled to try something, but this, for some reason, made my mouth water. The recipe, over on Frugal Feeding, was written in ‘English’, we don’t use cups at home, but having been here for three years, I’ve become accustomed. It is a pain to convert, cups makes so much more sense to me…I know, I’ve turned to the dark side!!
The reaction to this recipe went something like this, I tasted it…
‘Mmmmm! This is good!’
Col: ‘yes, this IS good!!’
This will be repeated, and repeated…and repeated!
- • 250g (2 sticks) low fat margarine (56 syns)
- • 1 cup sweetner
- • 5 medium eggs
- • The zest of 1 orange and the juice of half
- • 75g ground almonds (22.5 syns)
- • 2 cups self-raising flour, sifted (46 syns)
- • 150g raspberries (3 syns)
- • A sprinkling of wholemeal oats (I just used a few sliced almonds)
- Preheat the oven to 350F and grease a square cake tin (8x8in). Cream together the butter and sugar, beat in the eggs one by one and gently fold in the zest, juice, almonds and flour.
- Pour roughly half the batter into the prepared tin, scatter the raspberries over the top and then cover with the remaining mixture. Sprinkle over a few oats and pop in the oven to bake for 30-45 minutes – it is cooked when brown and a knife emerges clean from its depths.
- Leave to cool for 10 minutes before turning out. It is best to allow it to cool fully at this point, but I was impatient!
It was so good I forgot to take pictures! Sorry y’all!
128 syns for the entire thing, cut it in to 20 finger slices and you have a delicious 6.5 syn treat!
Try this recipe!!