This is the recipe that started the whole blogging of recipes off. It is the second time I’ve made this recipe for my sewing classes. It was an instant hit in class and with my family. If you love coconut you will love this recipe. Its from a a book called Gorgeous cakes by Annie Bell. The book is full of loads of great recipes from simple tray bakes to elaborate party cakes.
Ingredients:
Shortbread:
175g unsalted butter
75g golden caster sugar
150g plain flour
100g ground almonds
Finely grated zest of 1 orange or lemon (optional)
Filling:
120g raspberry jam
Sponge:
110g unsalted butter
150g golden caster sugar
4 medium eggs
150g desiccated coconut
75g ground almonds
1 teaspoon baking powder
110g sultanas
icing sugar for dusting.
Put all the ingredients for the shortbread in a food processor and reduce to crumbs, then keep the motor running until the mixture comes together into a ball. It will be very sticky at this point. Press it into the base of a 30 x 23 x 4cm non stick baking tin, laying a sheet of clingfilm over the top and smoothing with your fingers. Cover the surface of the tin with extra clingfilm and chill for 1 hour.
Preheat the oven to 140c fan/160c/gas mark 3. Remove the clingfilm, prick the shortbread with a fork and bake for 25-30 minutes until just beginning to colour. leave to cool.
Increase the temperature to 170c fan/ 190c/gas mark 5. Work the jam with a spoon in a bowl until it is smooth, then spread it in a thin layer over the shortbread base using a palette knife.Put the butter and sugar in a food processor and cream together, then incorporate the eggs. Pour the mixture into a bowl and fold in the coconut, ground almonds, baking powder and sultanas. Smooth the mixture on the top of the jam and bake for 25-30 minutes until the sponge has set and the top is golden. Run a knife around the edge of the cake and leave it to cool. Cut it in half length-ways, then across into 2cm slices. Dust with icing sugar and transfer to a serving plate.
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