Thursday, 22 August 2013

{raspberry & coconut slice in hermie}

To be honest, this recipe is pretty easy and simple without a Thermomix. Today was my first time converting it and I have to say, it's even easier! Don't even bother to rinse the bowl in between making the base and the topping and it can be made in 10 minutes. Only the oven gets in the way because it's too slow. I often make this raspberry slice for family events, especially birthday parties and it's a hit. This time, I'm making it for my sister's kitchen tea and just cutting it into smaller bite size pieces so that everyone can try all the other yummy morsels of food available.

220 + 60 grams plain flour
3 tablespoons ground almonds (optional)
110 + 350 grams castor sugar
250 grams butter
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
300 grams raspberries (fresh / frozen)
90grams desiccated coconut

icing sugar to serve

1. Pre-heat oven to 180C
2. Grease and line a 20x30cm lamington tray.
3. Add 220grams flour, almonds, 125 grams sugar & butter into TM bowl. Mix 5secs/ speed5. Pour into prepared tray and flatten to make a base.

4. Bake for 20-25mins.
5. Meanwhile, add nutmeg, baking powder, remaining flour and sugar, eggs and vanilla into TM bowl. Mix 10secs / speed 6.
6. Add in raspberries, lemon juice and coconut. Mix 4-5 times/ closed lid/ turbo pulse/ reverse.

7. Remove base from oven. Drop temperature to 150C.
8. Add raspberry mixture to top of base and bake 60 minutes until golden and firm.

9. Cool in the tin and cut into pieces. Serve dusted with icing sugar.

Bon Appetit xx

Tips & Notes: This makes quite a lot of slice and is a great option for parties. I also store this in the freezer and defrost a few hours before serving. The ground almonds above are optional and I personally don't put them in due to family nut allergies. Finally, if you want to reduce the sugar, the recipe should still be quite nice as the slice is pretty sweet.

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