A recipe from the Good Food collection.
280g (2¼ cups) plain flour
3 tbsp ground almonds
450g (2 cups) castor sugar
250g (1 cup) unsalted butter, chilled and cut into cubes
½ tsp ground nutmeg
½ tsp baking powder
1 tsp natural vanilla extract
1 tbsp lemon juice
300g fresh or thawed frozen raspberries
90g (1 cup) desiccated coconut
icing sugar, sifted, for dusting
1. Preheat the oven to 180C. Lightly grease a 20cm × 30cm baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.
2. Sift 220g (1¾ cups) of the flour into a large bowl. Add the almonds and 115g (½ cup) of the caster sugar and stir to combine. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Press into the prepared tin and bake for 20 to 25 minutes, or until golden.
3. Reduce the oven temperature to 150C.
4. Sift the nutmeg, baking powder and the remaining flour onto a piece of baking paper. Beat the eggs, vanilla and the remaining caster sugar in a large bowl with electric beaters for four minutes, or until light and creamy. Fold in the flour mixture with a large metal spoon. Stir in the lemon juice, raspberries and coconut, then pour over the base.
5. Bake for one hour, or until golden. You may need to cover with foil if the top browns too quickly. Set aside to cool in the tin, then cut into pieces. Dust with the icing sugar and serve.