1. Line a 7 x 11 brownie pan with your favourite pie pastry. 2. Spread a seedless raspberry jam lightly over unbaked pastry. 3. Beat butter, sugar, vanilla and eggs until fluffy. 4. Add rice flour, and salt. 5. Divide batter into three different bowls. 6. Green food colour into one and mix until desired colour. 7. Red colour into the other and mix well until a nice pink. 8. Leave the third white. 9. Dot a tablespoon of each batter allover the jam topped pastry. 10. leaving a marbling effect. 11. Distributing evenly. 12. Bake 350 degrees for 30- 35 minutes. 13. Cool thoroughly. 14. Frost by blending the remaining butter, milk, almond flavour and icing powder. 15. Make a creamy frosting and frost top of cake. 16. Cut into little squares. ---------------------------------------------------------------------------
Nutrition
Ingredients
