Cherry, Raspberry & Coconut Slice

Cherry Raspberry & Coconut Slice

 

 

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