RASPBERRY ALMOND BUTTER TRAYBAKE
Ingredients
- 250 grams Unsalted Butter, softened to room temperature
- 250 grams Light Brown Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 300 grams Self-Raising Flour
- 50 grams Ground Almonds
- 1/2 teaspoon Baking Powder
- 250 grams Raspberries
- 200 grams Almond Butter
- 2 tablespoons Coconut Oil
- 2 tablespoons Flaked Almonds
- Icing Sugar for dusting
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