“Come, let us have some tea and continue to talk about happy things.” - Chaim Potok
Afternoon tea is a wonderful indulgence that we can sometimes have, especially so at the weekends. A fragrant, hot cup of tea with a slice of lemon and some delicious sweet tidbit on the side while enjoying compatible company and pleasant conversation is something that makes for a warm and cosy feeling – even more so if the weather is cool and rainy outside…
Afternoon tea is a wonderful indulgence that we can sometimes have, especially so at the weekends. A fragrant, hot cup of tea with a slice of lemon and some delicious sweet tidbit on the side while enjoying compatible company and pleasant conversation is something that makes for a warm and cosy feeling – even more so if the weather is cool and rainy outside…
Coconut & Raspberry Slice
Ingredients
1 cup plain flour
1 cup self-raising flour
1 cup caster sugar
125g butter, chilled, cubed
3 eggs
1 teaspoon vanilla essence
1 cup raspberry jam
2 cups desiccated coconut
Method
Preheat the oven to 180˚C. Grease and line a 3cm deep, 24cm x 30 cm lamington pan.
Process the two flours, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.
Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread the raspberry jam over the warm base cake base.
Whisk remaining eggs and remaining 1/2 cup sugar together. Stir in coconut. Spread over the jam. Bake for 25 minutes, or until golden. Cool completely in pan. Cut into pieces and serve.
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