To welcome in Autumn , we made a very breezy raspberry coconut slice in class today .
This slice brings back memories of a grey haired Aunty named Annie who came for afternoon tea with my Aunt Ruby on Wednesday afternoons at Fleming St, Morwell.
I only remember Aunt Annie wearing a grey gaberdine overcoat and a hat , in the winter she wore gloves .
The afternoon teas were very proper ,( not like when people drop by to my house and find me as I am even in PJ`s mid morning ). There was always triangular corn beef sandwiches with mustard and a slice of raspberry coconut slice served alongside a silver teapot of brewing tea .
This is my version of Raspberry Coconut Slice .......I don`t have any written recipes from my Aunt`s kitchen , but her flavours have stayed in my mind for nearly 6 decades .
First and foremost always preheat your oven ...today it needs to be 160 deg C F/F or 180 deg Convection .
Grease a lamington tray and layer it with a border of baking paper 5 cm above the sides .
Place in the bowl of an electric mixer 1 lightly beaten egg , 90 gm of softened butter and 110gm of castor sugar and beat till creamy and light.
In another bowl use a 145 grams of my all purpose flour mix ( make this mix and keep in an air tight container and use as flour ...400gm of almond meal , 30 gm of coconut flour , 130gm of golden flax seeds , 2 tbs of bicarb of soda , 1 tsp of ground psyllium seeds)
OR ALTERNATIVELY USE
35gm of self raising flour
100gm of plain flour
Now add either flour combination mix to the butter batter along with 1 tbs of custard powder .
Mix with a wooden spoon till you have a firm batter .
Spread the batter over the base of your pan and even out with the back of a wooden spoon
Now I want you to spread out 250 gms of raspberry jam over the batter making sure it spreads to the corners .
Now to finish off we need to make the all important topping ....I use a mix of desiccated and shredded coconut 160 gm combined with 55gm of castor sugar and 2 lightly beaten eggs .......
Mix together thoroughly .
And sprinkle equally over the topping of jam .
Bake for 40 minutes and let cool before slicing .
To the memory of my Aunt Ruby and for her Great nephews Marc , Shaun , Paul , Dale and great neice Nicole .
Always remembered
Noelene x
This slice brings back memories of a grey haired Aunty named Annie who came for afternoon tea with my Aunt Ruby on Wednesday afternoons at Fleming St, Morwell.
I only remember Aunt Annie wearing a grey gaberdine overcoat and a hat , in the winter she wore gloves .
The afternoon teas were very proper ,( not like when people drop by to my house and find me as I am even in PJ`s mid morning ). There was always triangular corn beef sandwiches with mustard and a slice of raspberry coconut slice served alongside a silver teapot of brewing tea .
This is my version of Raspberry Coconut Slice .......I don`t have any written recipes from my Aunt`s kitchen , but her flavours have stayed in my mind for nearly 6 decades .
First and foremost always preheat your oven ...today it needs to be 160 deg C F/F or 180 deg Convection .
Grease a lamington tray and layer it with a border of baking paper 5 cm above the sides .
Place in the bowl of an electric mixer 1 lightly beaten egg , 90 gm of softened butter and 110gm of castor sugar and beat till creamy and light.
In another bowl use a 145 grams of my all purpose flour mix ( make this mix and keep in an air tight container and use as flour ...400gm of almond meal , 30 gm of coconut flour , 130gm of golden flax seeds , 2 tbs of bicarb of soda , 1 tsp of ground psyllium seeds)
OR ALTERNATIVELY USE
35gm of self raising flour
100gm of plain flour
Now add either flour combination mix to the butter batter along with 1 tbs of custard powder .
Mix with a wooden spoon till you have a firm batter .
Spread the batter over the base of your pan and even out with the back of a wooden spoon
Now I want you to spread out 250 gms of raspberry jam over the batter making sure it spreads to the corners .
Now to finish off we need to make the all important topping ....I use a mix of desiccated and shredded coconut 160 gm combined with 55gm of castor sugar and 2 lightly beaten eggs .......
Mix together thoroughly .
And sprinkle equally over the topping of jam .
Bake for 40 minutes and let cool before slicing .
To the memory of my Aunt Ruby and for her Great nephews Marc , Shaun , Paul , Dale and great neice Nicole .
Always remembered
Noelene x
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