A slice of paradise

What would you do if you need cheering up and find a recipe in one of your baking books called 'Paradise slices'? Wouldn't you be tempted to bake it straight away too?! I simply could not resist the title. When I had a look at the ingredients (coconut, almonds, orange, raspberry jam), I was absolutely sure.  A slice of paradise it was going to be. And you know what....it worked for me!

You do need to have some time to prepare the slices, as they have three layers and need to go into the oven twice, but it's oh so worthwhile! I have been thinking how to describe the slices best: the sweet taste of the almonds, the grated coconut that gives it a tropical flavour and the layer of jam that makes it simply irresistible. You won't be disappointed!

Wishing you a happy weekend!

LOVE,

Madelief x

Paradise slices

for the shortbread base you will need:

175g butter

75g light brown caster sugar

150g plain flour

100g ground almonds

finely grated zest of one orange or lemon

120g raspberry jam (I used rosebud jam)

for the sponge on top:

110g butter

150g caster sugar

4 eggs

150g dessicated or freshly grated coconut

75g ground almonds

1 teaspoon baking powder

110g sultanas (I left these out)

Put all the ingredients for the shortbread into a food processor and keep running until it comes together into a ball. You can do it by hand too. Press the dough into the base of a 30x23cm non stick baking tray. To smooth out, place a piece of cling film 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. Bake for

25-30 minutes, until just beginning to brown. Leave to cool. Then add a layer of jam.

Increase the oven temperature to 170°c/ gas 5

Put butter and sugar into the processor, or mixing bowl, and whisk until fluffly. Add the eggs one at a time. Weigh out the coconut, almonds, baking powder & sultanas {if using} and put the ingredients in a large bowl. 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. It makes around 16.

Recipe taken from Gorgeous Cakes by Annie Bell