Marmalade, coconut and raisin tray bake

This tray bake recipe, made with ground almonds, coconut, raisins and orange marmalade can be served as dessert or with afternoon tea.

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

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.
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.

next instruction :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here