INGREDIENTS

INSTRUCTIONS

Cream butter and sugar until light and creamy and add the egg,  beating
well to combine. Add the flours and stir until the flours  have been
incorporated. Press this filling into a 20cm. greased  square tin and
prick all over with a fork. Bake at 210c. for 10  minutes. Remove the
cake tin from the oven and spread the jam over  the pastry.  In a bowl,
mix the sugar, butter and egg yolks together until thick.  Beat the egg
whites separately until firm peaks form and fold into  the thick
batter. Add the coconut, rolled oats, peanuts and corn  flakes and stir
gently.  Spoon the topping over the pastry base and spread to smooth
the  topping. Reduce the heat of the oven to 190c. and return the pan
to  the oven for 30 minutes more. Allow to cool slightly then cut into
fingers. When thoroughly cold, remove from the tin.  Converted by
MC_Buster.  Per serving: 2966 Calories (kcal); 158g Total Fat; (46%
calories from  fat); 71g Protein; 334g Carbohydrate; 758mg Cholesterol;
1005mg  Sodium Food Exchanges: 12 1/2 Grain(Starch); 5 Lean Meat; 0
Vegetable; 1 Fruit; 28 1/2 Fat; 8 1/2 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
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Calories: 2895
Calories From Fat: 1305
Total Fat: 151.2g
Cholesterol: 751.5mg
Sodium: 560.6mg
Potassium: 1433.2mg
Carbohydrates: 348.7g
Fiber: 19g
Sugar: 198.7g
Protein: 53.2g