The last of the summer raspberries are great to use in this delicious Avoca recipe!Avoca Handweavers

Lovely raspberries are great in this delicious Avoca bake, which works so well with the lemon and coconut. A real treat, great to cook as a tray bake for winter lunch-boxes or lazy afternoon tea.

Ingredients

20oz self-raising flour

1lb butter

18oz caster sugar

4oz ground almonds

4oz desiccated coconut

Zest of 2 lemons

4 free range eggs

20oz raspberries (even frozen is fine)

Method

  1. Preheat fan-assisted oven to 320ºF.

  2. Line a your tin with baking parchments. Mix together flour, ground almonds, sugar, butter and lemon zest using a beater until the mixture has a crumb-like texture. Remove 200 gm/8oz of the mixture and add to the coconut (this is for the top of slices).

  3. Start the mixer again for a further minute and then add the eggs beating slowly until all comes together to form a slightly lumpy batter. Coat the base of your tin with this batter, then sprinkle the raspberries on top and finally sprinkle coconut crumble over fruit. Bake for 1 hour. Yum.

  4. Serve either warm straight from the oven as delicious dessert with some homemade custard and softly whipped cream or allow to cool , then cut into finger size slices. They keep well in an airtight container for 4-5 days, although only with a strong lock or other security in place. Otherwise they’re gone in a flash.

Through its cafés, food markets and cookbooks, Avoca has led a revolution in Irish food, championing seasonal, locally-sourced ingredients and showcasing artisan food producers. It's a passion born out of its roots in 1723 when Avoca first started weaving its world-famous throws & blankets - and nurtured still in its stores, homewares and fashion. Find more of the story at avoca.com. Join the Avoca community on Twitter, Facebook and Instagram.

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