- 200g shop-bought shortcrust pastry (we used Jus-Rol)
- flour, for dusting
- 100g fresh raspberries
- 1 tbsp raspberry conserve or jam
- 1 tbsp flaked almond
- 1 heaped tbsp icing sugar
- 50g ground almonds
- 50g polenta (cornmeal)
- 50g golden caster sugar, plus 2 tsp
- ½ tsp baking powder
- 2 medium eggs
- 100g natural yogurt
- scant ½ tsp almond extract (see tip below)
- 2 tbsp rapeseed oil
TipWhat if I...
Used 200g homemade pastry made with butter?
The fat remains virtually the same as my healthy
version, but the saturated fat rises to 5.7g per slice.
Used 85g butter in the filling instead of yogurt
and rapeseed oil? The fat would increase to 21.8g
(9g sat fat) per slice.Flavouring tip
It’s worth using almond extract, as it
has a genuine almond flavour, whereas
almond essence is a cheaper version
and quite unlike the real thing.How we made it healthier
To reduce the saturated fat, I used shop-bought
pastry made with vegetable oil, which was
pliable and easier to roll out thinly, so used less; We reduced the total fat further by using polenta
to replace some of the ground almonds, then
enhanced the flavour with almond extract; We swapped butter for yogurt and rapeseed oil, which
reduced more fat, especially saturated fat. We also
used less egg, choosing medium instead of large.