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.
20oz self-raising flour
18oz caster sugar
4oz ground almonds
4oz desiccated coconut
Zest of 2 lemons
4 free range eggs
20oz raspberries (even frozen is fine)
- Preheat fan-assisted oven to 320ºF.
- 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).
- 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.
- 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.