The delightful combination of shortbread, cake and jam makes this bake a winner. Perfect for a summer party, picnic or tea-time treat.
For the biscuit base
- 175g/6oz plain flour, plus extra for dusting
- 100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing
- ¼ tsp fine sea salt
- 40g/1½oz desiccated coconut
- 2 tbsp golden caster sugar
- 1 free-range egg yolk (reserve the whites for the cake)
- ½ tsp vanilla extract
For the jam
- 50g/1¾oz raspberries
- 50g/1¾oz jam sugar
For the cake
- 175g/6oz unsalted butter
- 150g/5½oz plain yogurt
- 3 free-range eggs
- 150g/5½oz plain flour
- ¼ tsp fine sea salt
- 2 tsp baking powder
- 175g/6oz golden caster sugar
- 100g/3½oz desiccated coconut
- 75g/2½oz raspberries
- 75g/2½oz blueberries
- 100g/3½oz flaked almonds
- Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in a square cake tin with baking paper.
- For the biscuit base, put the flour, butter, and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes.
- Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point.
- Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam.
- For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yogurt, then the eggs and reserved egg white.
- Sift the flour, salt, and baking powder into a large bowl and stir in the sugar and coconut.
- Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon, and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Leave to cool in the tin, then turn out and cut into bars.