In my quest to get better at baking I ploughed through some more recipe books last weekend. I had intended to do a raspberry and almond tray bake I had seen on another blog but on closer reading there was a lot of coconut. I really don't like coconut. At the same time my mind is also turning towards picnics as the first point to point isn't too far off. Out came "The Great British Picnic Guide" by Mark Price or 'The Chubby Grocer' He has a recipe for Blueberry, lime and coconut slice. I had no blueberries, no limes and I hate coconut. What I did have was raspberries, lemons and almonds and a much bigger tin than he specifies so the following is my version.
Raspberry, Lemon and Almond Slice
Odd measurements due to scaling up for my tin
375g Unsalted butter (250g)
338g Caster sugar (225g)
412g Plain flour (275g)
113g Ground almonds (75g)
225g Raspberries (150g)
3 Large eggs (2)
75g Self raising flour (50g)
Grated zest of 2 lemons and the juice of one.
Icing sugar for dusting
Preheat the oven to 200/180fan and grease a 9 inch sq (6.5 x 7.5 for original recipe) baking tin and line with greaseproof paper that comes 3cm above the top of the tin.
Place 188g (125g) of the sugar in a food processor with the butter, plain flour and ground almonds. Pulse to combine then press into the prepared tin and bake for 20-25 mins until golden. Allow to cool completely.
Spread the raspberries over the shortbread base and reduce the oven temp to 170/150fan.
To make the sponge, beat the eggs with the remaining 150g (100g) of sugar until thick and pale. Stir in the self raising flour with the lemon zest and juice.
Top the fruit and shortbread with the sponge mix and bake for 40-45 mins until risen and golden. Allow to cool and dust with icing sugar.
Mine didn't make it long enough to get to the dusting with icing sugar stage. They were lovely, the difference in texture between the shortbread base and the sponge top, the almonds, lemon and raspberries worked really well together. It definitely passes the would do again test.
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