Raspberry, orange and almond traybake...
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Ingredients
  • • 250g (2 sticks) low fat margarine (56 syns)
  • • 1 cup sweetner
  • • 5 medium eggs
  • • The zest of 1 orange and the juice of half
  • • 75g ground almonds (22.5 syns)
  • • 2 cups self-raising flour, sifted (46 syns)
  • • 150g raspberries (3 syns)
  • • A sprinkling of wholemeal oats (I just used a few sliced almonds)
Instructions
  1. Preheat the oven to 350F and grease a square cake tin (8x8in). Cream together the butter and sugar, beat in the eggs one by one and gently fold in the zest, juice, almonds and flour.
  2. Pour roughly half the batter into the prepared tin, scatter the raspberries over the top and then cover with the remaining mixture. Sprinkle over a few oats and pop in the oven to bake for 30-45 minutes – it is cooked when brown and a knife emerges clean from its depths.
  3. Leave to cool for 10 minutes before turning out. It is best to allow it to cool fully at this point, but I was impatient!
Recipe by Queen of Fire at https://www.lasandcolgotexan.com/slimming-world-raspberry-orange-and-almond-tray-bake/