Spicy raspberry walnut slice
- Separate eggs and add yolks to butter mixture. Sift flour, mixed spice and baking powder. Combine to mixture. Press over the base of a 28cm x 18cm baking tin lined with baking paper.
- Spread raspberry jam over base. Beat egg whites until soft peaks form. Slowly beat in ½ cup sugar until a meringue-like consistency. Fold in chopped roasted walnuts. Spread mixture over raspberry jam.
- Bake at 180 degrees C for 40 minutes. Cut while warm in tin.