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Raspberry and Almond Flan

Raspberry and Almond Flan

175g (6 oz) butter

175g (6 oz) caster sugar

2 large eggs

Few drops almond extract

175g (6 oz) ground almonds

350g (12 oz) raspberries

To serve:

Fresh raspberries

Icing sugar

Crème fraîche

Serves 1 x large 28cm AGA flan dish lined with raw shortcrust pastry (225g (8 oz) 

Cream the butter and sugar together. Beat in the eggs, almond extract and ground almonds. Spread the almond mixture evenly over the pastry on the base of the flan dish. Arrange the raspberries over the top.

AGA Cooking
Place the flan dish on the floor of the Roasting Oven and cook for 15 minutes then transfer to the centre of the Baking Oven for about 20 minutes until golden brown. Serve warm or cold with fresh raspberries, dredge with icing sugar and a bowl of crème fraîche.

Conventional cooking
Bake the pastry case blind for 15 minutes then add the filling and cook at 180°C, Fan Oven 160°C, Gas Mark 4 for 20-25 minutes.



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