INGREDIENTS
225 g
Raspberries, fresh
180 milliliters
Almond milk, unsweetened
2 tbsp
Lemon juice
1
Raspberry jam, Seedless
1 tbsp
self-raising flour
1/2 tsp
Almond extract
250 g
Caster sugar
1
Icing sugar
1 tsp
Vanilla extract
75 g
Almonds, ground
1
Almonds, Flaked
250 g
Butter, dairy-free
240 milliliters
Yoghurt, dairy-free