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Fabulous, delicious, amazing, this is one that I will be making again and again…
Thanks Mark I’m pleased you enjoyed it! 🙂
hi, I made this on the weekend and it was lovely, thank you. But I don’t think my base was cooked enough when I put the wet ingredients in – it flowed out from under the spring form pan :-O and I had to increase my oven temperature to 195 degrees celsius and cook for another 30 minutes on top of the original 30-35 to get the mixture to set. Should I have been using the fan-forced setting rather than convection?
oh no Im so sorry Amanda. Sadly I’ve had that experience too with a spring form tin (different recipe) and it made a huge mess of my oven. 🙁 Ever since then I always place a baking tray under the tin just in case! Apologies for not indicating fan forced oven but yes all my recipes are based on fan forced oven temp.
i loved this recipe, and have made it several times. sometimes, i don’t make a base if I don’t have time. lovely, lovely flavours mmmmm
Really great to hear Trish and great that it works with no base as well!
I made this dish & I think I left the base to thick it was a bit to nutty. The filling was lovely I used feta as that’s what I had. I night try without the base as someone here said they did.
Hi, can’t wait to make this, just wondering is it almond meal or almond flour?
Hi Jessica you can use either. Enjoy! 🙂