Since Little O was born I have had a lot less time to bake. It can be tricky enough to put up essential meals without finding the time for any extra bits. However recently he’s a lot more able to play on his own for periods of time or under Mr O’s supervision so when the urge struck me on Sunday I decided to go for it. I picked this recipe because Mr O particularly likes raspberries and coconut and he’s been raving about them ever since.
Coconut and raspberry jam squares
Adapted from Cake Days by Tarek Malouf and the Hummingbird Bakers
For the base
1/2 teaspoon baking powder
50g caster sugar
2 egg yolks
For the topping
175g desiccated coconut
175g caster sugar
4 egg whites
150g raspberry jam
Preheat your oven to 180 C (170 C for a fan oven) and line a 25cm x 25cm baking dish (or similar) with greaseproof paper.
To make the base place the butter, flour and baking powder in a large bowl and use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. Stir in the sugar. Put the egg yolks in a bowl or jug and whisk with 2 tablespoons of water. Mix into the dry ingredients and bring together into a dough. I find this easiest to do with my hands.
Press the dough into the prepared tin, place in the oven and bake for 12 – 15 minutes until golden brown. Set aside to cool completely but leave the oven on to cook with the topping on.
To make the topping place the coconut, sugar, one of the egg whites and two tablespoons of water in a medium saucepan over a low heat. Cook for three minutes or until the sugar is dissolved and a thick paste has formed. Stir in the flour and cook for a further minute. Pour into a large bowl and set aside to cool a little.
Use an electric whisk to beat the remaining egg whites to stiff peaks. Then stir one third into the coconut paste to loosen. Add the remaining beaten egg and fold in gently with a large metal spoon until incorporated.
Spread the jam evenly over the cooled base and then top with the coconut. Bake in the oven for 25 to 30 minutes or until the the topping is golden brown. Allow to cool completely in the tin before cutting into squares.
Makes 16 squares