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450 g
2
50 g
15 ml
75 g |
Soft berry fruits, such as raspberries,
black berries, blackcurrants, redcurrants, strawberries and blueberries
Eggs
Castor sugar, plus extra to taste (optional)
Flour
Ground almonds
Vanilla ice-cream, to serve |
Method :
- Preheat the oven to 190oC/375oF/Gas
5. Grease and line a 23cm pie tin with greaseproof paper. Scatter the
fruit in the base of the tin with a little sugar if the fruits are tart.
- Beat the eggs and sugar together for
about 3-4 minutes, or until they leave a thick trail across the surface.
Combine the flour and almonds, then fold into the egg mixture with a
palette knife, retaining as much air as possible.
- Spread the mixture on top of the fruit
base, bake in the preheated oven for 15 minutes, then turn out on to a
serving plate.
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