3 tbsp. ground almonds
400 g (2 cups) caster sugar
250 g (1 cup) unsalted butter, chilled and cut into cubes
½ teaspoon ground nutmeg
½ teaspoon baking powder
1 teaspoon natural vanilla extract
1 tbsp. lemon juice
300 g raspberries (thaw if frozen)
90 g unsweetened desiccated coconut
Icing sugar for dusting
Preheat the oven to 180 C (350 F). Lightly grease 20 x 30 cm (8 x 12 inch) baking pan, line with baking paper.
Sift 220 g (1 ¾ cups) of the flour into a large bowl. Add the almonds and 100 g ( ½ cup) of the sugar. Stir to combine. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Press into prepared baking pan.
Bake for 20-25 minutes, or until golden.
Reduce the oven temperature to 150C (300 F).
Sift the remaining flour, nutmeg and baking powder into a separate dish.
Beat the eggs, remaining sugar and vanilla extract with electric beaters for 4 minutes, or until light and creamy.
Fold in the flour mixture with a large metal spoon. Stir in lemon juice, coconut and raspberries.
Pour the mixture over the base. Bake for 1 hour, or until golden. If the top browns too quickly, cover with aluminum foil.
Set aside to cool in the pan. Gently cut into pieces. Dust with icing sugar.Based on a recipe from: Indulgence Slices: A fine selection of Sweet Treats