You can never go wrong with Edmonds.  My Edmonds Cookbook gets more use than any of the others (I have thousands) and my Husband got me the Edmonds Best of Baking book for my birthday.  Now I am not much of a baker generally, but this was a request and I have to say easy and a complete winner.

Base

100g Butter

1/2 Cup Sugar

3 Egg Yolks

1 1/2 Cups Standard Flour

2 tsp Baking Powder

1/2 Cup of Milk (I used full fat)

1 tsp Vanilla Essence

Filling:

3/4  – 1 Cup of Berry Jam (if you heat it, it is easier to spread)

Make sure the jam is of the very best quality, prefer home made, but the best you can get is fine.  It more matters that you like it!

Topping:

3 Egg Whites

3/4 Cup of Caster Sugar

1 1/2 Cups of Shredded Coconut

**Note**

They want you to use almond essence, but I hate the stuff.  So I used 1 cup of coconut and 1/2 of ground almonds.  You can just use coconut if you don’t have ground almonds.

Directions:

Heat a large saucepan over a low heat and melt the butter.  Stir in the sugar and egg yolks.  Sift in the flour and baking powder.  Once combined, stir in the milk and vanilla.  Take it off the heat and stir to a smooth batter type consistency.  Don’t over stir.

Line a 20cm cake tin with baking paper (tip here) and pre-heat the oven to around 160-170 depending on your oven heat (mine runs hot)

Tip your base into the cake tin. Bake till golden – 40 mins or so.

Beat the egg whites until stiff and add the sugar bit by bit until the mixture is thick and glossy.  Using a spatula, stir in the coconut and almond.

Gently spread the heated jam over the base an top with egg white topping.  Bake for around 45 ish minuted or till blonde/golden.  Tap the top and it should sound crispy and hollow.  You will know the noise when you hear it!

The top should still be s oft, but browned.  It was a killer win with the boys!!!