Raspberry Slice

If you can’t get any good raspberries,  use good homemade raspberry jam instead and make sure to leave out the extra tablespoon of rice flour, then smear about six heaped tablespoon of jam over the part-baked pastry, and top it, as laid out in the recipe below.

Ingredients:
350g fresh raspberries
250g golden caster sugar
75g ground almonds
75g desiccated coconut
200g butter, softened
2 large free-range eggs
150g rice flour and 1 heaped tablespoon
250g sultanas
100g undyed glace cherries, halved

Ingredients for the pastry (or use 375g of dessert pastry instead):
200g /7 oz plain flour, sifted
50g /1¾ oz ground almonds
25g /1 oz golden caster sugar
125g /4½ oz butter, diced
1 large free-range egg

Method for the pastry:
Place the flour, almonds and sugar in a food processor, combine briefly then add the butter and mix it until it resembles breadcrumbs
Then slowly add the egg, stopping the machine the minute it starts to form clumps
Saranwrap and chill for half hour or so then roll out to fit a lightly buttered Swiss roll tin (23x33cm/9 x 13”)
Prick all over and chill well, preferably overnight
Then bake in a pre-heated oven (200C/400F/Gas 6) for 15 minutes then remove and cool    briefly

Sprinkle over 1 heaped tablespoon of rice flour then top with the raspberries. (Or spread with approx 6 heaped tablespoons of jam).
Lower the oven to 180C/ 350F/Gas4
Place the sugar, almonds and coconut in a food mixer, mix briefly then add the butter
Process until combined, then add the eggs and 150g rice flour, process briefly then stir in the dried fruit.  Spoon carefully over the berries (or jam) smoothing the surface
Bake for about 45 minutes, or until golden brown and set
Cover loosely with foil after 20 minutes or so to prevent dried fruit burning
Remove to a wire rack, cool then cut into slices