This sweet fruity slice has been really popular since it came on the menu.
The recipe fills one swiss roll tin and cuts to 12 – 15 slices. It’s also wheat and gluten free.
It’s a 3-step process with a soft base, spread with the fruit, then covered with a soft macaroon-style topping
Base:
- 140gm soft butter
- 60gm caster sugar
- 1 egg, beaten
- 1 tsp vanilla essence
- 100gm rice flour
- 75gm tapioca flour
- 1 tsp baking powder
- 1 tsp guar gum
- 50ml milk
- cream butter and sugar in a cake mixer until white, gradually adding the sugar and beating after each addition
- add egg and beat, then add vanilla essence and beat again
- carefully add dry ingredients and milk. Mix lightly – the mix will be quite soft
- line a sponge roll tin with baking paper
- spread base mixture evenly in the tin. Dust your hands with rice flour to make this easier
Filling:
- 175gm raspberry jam – warmed in microwave
- 1 jar well-drained sour cherries, or fresh if you have them (around 200gm)
- spread raspberry jam carefully over the base with a spoon
- chop the cherries and spread on top of the jam
Topping:
- 100gm soft butter
- 150gm caster sugar
- 2 eggs, lightly beaten
- 225gm desiccated coconut
- 60gm rice flour
- cream butter and sugar in a cake mixer
- slowly add beaten eggs
- add coconut and rice flour and beat till combined
- spread evenly over the cherry and raspberries
- bake at 180C for 40 -50 minutes or until brown all over and firm to touch
- Chill before cutting
(C) Morrison Street Cafe 2012
