Paradise Slices
You would think I would be done with all of the rich food after everything we have cooked and eaten in December, but nope . . . I have not. We were having some people over for a Family Home Evening Group we are starting and I wanted to bake something special for us to have as a refreshment, so I baked these Paradise Slices for us to enjoy!
One of Todd’s favourite puddings is Bakewell Pudding and Bakewell Slices and Bakewell Tarts. The ting which sorts a bakewell anything from the rest is that it usually has a shortbread biscuit base, a layer of jam and then a layer of almond sponge frangipane on top. These slices are very similar to those . . . but only in the concept. There are three layers, yes . . .
You have the traditional shortbread base as in Bakewell creations . . . except this one is lightly flavoured with the zest of either a lemon or an orange. This time I used an orange. The jam is the same . . . raspberry jam . . . but that frangipane sponge is where it all changes . . .
It is rich and buttery . . . and almondy . . . but it is also stogged full of coconut and lovely sweet and sticky sultana raisins! I adore raisins! But if they are not your thing . . . you could easily substitute a dried fruit you do like for them!
You could ice the top if you wanted to, but I think they are gorgeous just as they are . . . simply dusted with some icing sugar. All in all, they went down a real treat with ourselves and our guests. And I confess the glutton in me cannot keep my hands off them. Adapted from a recipe found in Annie Bell’s Baking Bible.
Makes 16 slices
Delicious slices with a buttery shortbread base, jam filling and a coconut sponge stogged full of sultanas on top.
For the base:
175g butter, diced (3/4 cup)
75g of caster sugar (6 TBS plus 1 tsp)
150g of plain flour (1 cup, plus 1 TBS plus 2 tsp)
100g ground almonds (1 cup plus 2 TBS plus 2 1/2 tsp)
the finely grated zest of one lemon or one orange
about 4 dessertspoons of raspberry jam to fill
Preheat the oven to 160*C/325*F/ gas mark 3. Prick the base all over with a fork. Bake for 25 to 30 minutes until the base is just beginning to colour. Stir the jam with a fork to loosen it. Spread the jam in a thin layer over the base using a palate knife. Increase the oven temperature to 190*C/375*F/ gas mark 5.
Lift out onto a board and then cut into two long slices through the middle and then cut each half into 8 slices. Dust with icing sugar to serve.
