Ingredients
125 g (4½ oz) gluten-free flour
125 g (4½ oz) ground almonds
50 g (2 oz) icing sugar
200 g (7 oz) cold unsalted butter diced
4 eggs
400 g (13 oz) caster sugar
75 ml (3 fl oz) freshly squeezed lemon juice (about 2 small lemons)
25 g (1 oz) gluten-free flour
½ tsp gluten-free baking powder
Icing sugar, to dust
Fresh or frozen raspberries (optional)