Raspberry shortcake

Recipe: Raspberry Shortcake


  • 225g almond meal
  • 3/4 cup (75g) skim milk powder
  • 3/4 cup p(60g) desiccated coconut
  • 1/2 cup (100g) rice flour
  • 2 tsp gluten-free baking powder
  • 1 cup (250ml) gluten-free vanilla soy milk
  • 500g low-fat ricotta
  • 1 tsp vanilla extract
  • 2 tbs icing sugar, sifted
  • 3 punnets raspberries
  • 1/2 cup (160g) low-joule raspberry jam, melted


  1. Preheat the oven to 170°C. Lightly grease a rectangular 10cm x 34cm loose-bottomed tart pan.
  2. Combine the almond meal, skim milk powder, coconut, rice flour and baking powder in a bowl.
  3. Add the milk and stir to combine. Press into the tart pan and bake for 20-25 minutes until golden and cooked through.
  4. Cool completely in pan. Process ricotta, vanilla and icing sugar in a food processor until smooth.
  5. Spread over the shortcake base, then cover with the raspberries. Just before serving, brush the berries with melted jam, then slice and serve.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)