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:
