| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Castor sugar |
| 60 |
g |
Butter |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 1/4 |
c |
Self raising flour |
| 2 |
tb |
Raspberry jam |
| 2 |
tb |
Desiccated coconut |
| 2 |
|
Eggs |
| 3/4 |
c |
Brown sugar |
| 30 |
g |
Butter; melted |
| 1 |
c |
Coconut |
| 1 1/2 |
c |
Rolled oats |
| 1/2 |
c |
Peanuts |
| 1/2 |
c |
Cornflakes |
INSTRUCTIONS
FOR THE BASE
FOR THE TOPPING
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:
“If you want to be a leader, you must serve.”