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1. Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
2. Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.

PER SLICE (OF 24)

179 kcalories, protein 3g, carbohydrate 21g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.3 g

Latest comments and suggestions

• Charlotte

  03 March 2008

  Charlotte rated and commented on this recipe

  

  AMAZING!! i love it and so do all of my family - tastes good with or without coconut :)

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• Kez

  14 July 2008

  Kez commented on this recipe

  I used the basic sponge mixture with just raspberries. Once cooked and cooled, spread the top with icing, scatter some more raspberries on top and then finally, drizzle a bit more icing sugar over the top. It's absolutely gorgeous!

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• Kez

  23 July 2008

  Kez rated this recipe

  

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• sarahrose

  12 September 2008

  sarahrose rated and commented on this recipe

  

  Utterly wonderful. I used blackberries from my mum's garden but otherwise followed the recipe to the letter. FANTASTIC!

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• Jessicafox

  18 July 2009

  Jessicafox rated and commented on this recipe

  

  WOW this was gorgeous! it went in 2 days! I added strawberries, raisins and a few extra nuts Will be making it again!!!

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• domestic_princess

  08 August 2009

  domestic_princess rated and commented on this recipe

  

  it was yummy, I made it with blueberries and reduced the sugar content, but it was still too sweet. It still tasted really nice and buttery, would make again but with even lesss sugar

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Ingredients

• 250g self-raising flour
• 50g ground almonds
• 200g butter , diced
• 280g golden granulated sugar
• 50g desiccated coconut
• 2 medium eggs
• 350-450g/12oz-1lb fresh raspberries (or 340g pack frozen)

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Difficulty and servings

CUTS INTO 16-24 SLICES

Preparation and cooking times

READY IN 1¼-1½ HRS

Ingredients

• 250g self-raising flour
• 50g ground almonds
• 200g butter , diced
• 280g golden granulated sugar
• 50g desiccated coconut
• 2 medium eggs
• 350-450g/12oz-1lb fresh raspberries (or 340g pack frozen)

PER SLICE (OF 24)

179 kcalories, protein 3g, carbohydrate 21g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.3 g

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