Recipe for Marmalade slice
Makes about 24 slices
200g (7oz) marmalade
For the pastry:
200g (7oz) plain flour
50g (2oz) semolina
25g (1oz) caster sugar
150g (5oz) butter, diced
1 egg
For the topping:
225g (8oz) caster sugar
75g (3oz) ground almonds
110g (4oz) desiccated coconut
200g (7oz) softened butter
2 large eggs
125g (4 ½ oz) semolina
Grated zest of 1 orange
150g (5oz) raisins
Preheat the oven to 200C (400F, Gas mark 6). Make the pastry by rub-in method. Roll out the pastry and fit into a lightly greased tin (23cm x 33cm). Prick the pastry all over, bake blind for about 15 minutes. Remove and leave to cool while you make the topping. Lower the oven to 180C (350F, Gas mark 4). Combine the sugar, ground almonds, coconut and butter then add the eggs and semolina and process again. Finally stir in the zest and raisins. Spread the marmalade over the pastry base and spoon the topping mixture over the marmalade. Bake for about 35 minutes until golden brown and set. Cover loosely with foil during the middle of the cooking time.
