Raspberry, Coconut & Almond Slice

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If you haven't already noticed, I have a new love of baking with raspberries. The fact they're in season is also a huge bonus. I love how when they're cooked they turn into puddles of jam with the tart flavours balancing perfectly with the sweet cake. The coconut crumble topping adds a perfect crunch to the slice. They are deliciously moorish, and with all that fruit in them, you can almost convince yourself that eating more than 1 is fine. Because after all its contributing to 1 of your 5 fruit & veg a day isn't it? Apart from the taste and health benefits (ahem) they also look so pretty and would make the perfect addition to any table.

Makes 16 squares in a 21x21cm tin

You will need-

• 250g plain flour
• 1.5 tsp baking powder
• 50g ground almonds
• 280g granulated sugar
• 200g cold, cubed butter
• 25g shaved coconut
• 25g desiccated coconut
• 2 eggs
• 350g raspberries (you can also use frozen, just make sure you defrost them first)

Preheat your oven to 180C and then line your baking tin with greaseproof paper.

In a bit bowl, combine the flour, baking powder, ground almonds, sugar & butter. Using your finger tips rub the butter into the dry ingredients till you get a sandy consistency and it starts to come together. Take out 80g and place mix with the shaved & desiccated coconut. Mix together and put to one side.

Crack the eggs into the remaining crumble mixture and mix till it all starts to come together. All of this can be done in a food processor if you're short of time.

Place the mixture in your baking tin and smooth it down lightly before sprinkling the raspberries all over (keep a small handful aside for the top of the slice). Now evenly spread the coconut mixture on top and bake in the oven for around 40 minutes.

When the 40 minutes are up, sprinkle the remaining raspberries on top and bake for another 15-20 minutes or until the cake feels firm as is golden brown. Leave the cake to cool completely in the tin then cut into squares.

Because of the fresh fruit I recommend keeping the slices in the fridge but thats if they last past a day!