Saturday, 5 November 2011

♔ slice of heaven

always on the look for a new recipe
I found this one by Annie Bell
in her book gorgeous cakes:
yes they are gorgeous!
think we will be making a few more from the book

paradise slice

you will need ....

for the shortbread base ~ 
175g butter
75g caster sugar
150g plain flour
100g almonds
finely grated zest of an orange or lemon

120g raspberry jam

for the sponge ~
110g butter
150g caster sugar
150g dessicated coconut
75g ground almonds
1 teaspoon baking powder
110g sultanas {I left these out!}
4 eggs
put all the ingredients for the shortbread into 
a food processor and keep running until
it comes together into a ball
press the dough into the base of a 30x23cm 
non stick baking tray {or similar}
to smooth out place a piece of clingfilm
on top and use the back of a spoon
chill in the fridge for an hour

preheat the oven to 140°c/gas 3
prick the base all over then bake for
25-30 minutes until just beginning to brown
leave to cool

increase oven temperature to 170°c/ gas 5
spread the jam over you base
put butter and sugar into the processor
and cream until fluffy
add the eggs one and a time
in a large bowl weigh out the coconut, almonds,
baking powder & sultanas {if using}
pour in the butter/sugar/egg mixture 
and fold gently
pour onto your shortbread base and 
bake for 25-30 minutes until the 
sponge is set and the top is golden
leave to cool then cut into slices
makes around 16 slices
paradise indeed:

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