Marmalade, coconut and raisin tray bake
INGREDIENTS
·
200g
butter, at room temperature
·
225g
caster sugar
·
Finely
grated zest of 1 large orange
·
2
large free-range eggs, lightly beaten
·
75g
ground almonds
·
125g
ground rice
·
100g
desiccated coconut
·
100g
raisins
·
50g
chopped mixed peel
For
the base
·
225g
butter, at room temperature, plus extra for greasing
·
75g
icing sugar, sifted
·
225g
plain flour
·
50g
cornflour
·
200g chunky orange marmalade
METHOD
1. 01.Preheat the oven to
180°C/fan160°C/gas 4. For the base, cream the butter and icing sugar together
in a bowl until pale and fluffy. Sift over the plain flour, cornflour and a
pinch of salt, then stir it into the creamed mixture to make a soft,
shortbread-like dough.
2. 02.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 (see tip – 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.
3. 03.For the topping, beat
the butter and caster 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 ground rice, followed by the desiccated coconut, raisins
and chopped mixed peel.
4. 04. 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 it lengthways in half, then
across into thin bars. Serve the bars at room temperature. They will keep in an
airtight tin for several days.
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