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Ingredients
  • subheading: For the base:
  • 175g butter, diced (¾ 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 ½ tsp)
  • the finely grated zest of one lemon or one orange
  • about 4 dessertspoons of raspberry jam to fill
  • subheading: For the sponge:
  • 110g of butter diced (7 TBS plus 2 tsp)
  • 150g of caster sugar (¾ cup)
  • 4 medium free range eggs
  • 150g dessicated coconut (scant 2 cups)
  • 75g ground almonds (14 TBS)
  • 1 tsp baking powder, sifted
  • 110g of sultanas (¾ cup)
  • Icing sugar to dust
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