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Raisin, Coconut Bake

Having people over for lunch and you want to prepare a tasty but light dessert; or else you want to have something sweet during tea time. Then this is what you’re looking for; quick, easy and light this is the recipe that goes well with today’s lifestyle.

Makes 16
Preperation and Cooking time: Approx 90 minutes

Lamb Brand Castor Sugar 225g

Lamb Brand Pure Ground Almonds 75g

Lamb Brand Coconut 100g

Lamb Brand Black Raisins 100g

Lamb Brand Candied Peel 50g

Molino Rice Flour 125g

Butter 200g

Orange Zest 1, large, finely grated

Eggs 2, lightly beaten

For the Base:

Lamb Brand Flour ‘00’ 225g

Lamb Brand Icing Sugar 75g

Lamb Brand Corn Flour 50g

Lamb Brand Table Salt pinch

Butter 225g

Chunky Orange Marmalade 200g

Preheat the oven to 180°C. For the base, cream the butter and icing sugar together in a bowl until pale and fluffy. Sift over the soft flour ‘00’, corn flour and a pinch of salt, then stir it into the creamed mixture to make a soft shortbread like a dough. Press the mixture with lightly floured fingertips in a thin even layer over the base of a greased 20cm x 30cm, 5cm deep loose bottomed cake tin. Don’t cover the sides. Prick all over with a fork, then bake for 16-18 minutes until a pale biscuit colour. Remove and leave to cool, then carefully spread with the marmalade leaving a 1cm gap around the edge. Grease the sides of the tin with more butter.

For the topping, beat the butter and castor sugar together for 5 minutes until pale and fluffy, then beat in the orange zest, followed by the beaten eggs. Fold in the ground almonds and rice flour, followed by the coconut, raisins and candied peel. Spoon the mixture over the marmalade covered base and spread out carefully to the edges of the tin. Bake for 40 minutes until deep golden brown. Remove from the oven and leave to cool in the tin. Run a knife around the edges of the cake to free it from the tin, then carefully remove the sides. Cut into slices and serve at room temperature.