Coconut Almond Jam Slice
Well it's been a while hasn't it? I apologise to my loyal subjects. The year of 2015 has been a mad one for me. But, I am endeavouring to get back on board and give you a few new ideas and recipes. Thanks for bearing with me!
I know I talk about it often, but cooking in a Combi Steam oven, allows you exceptional control over the moisture levels in your oven which produces the BEST results. You can choose to use all Steam, no Steam (Fan Forced/Convection or a combination of the two. It’s really just about what result you want.
Now this recipe is definitely one that needs no Steam. We want that crunch and almost dry affect so that Steam isn’t the answer there. Other thins that we cook where we want a dry, crisp and "dehydrated" finish are recipes like meringue, biscotti, almond bread, short crust pastry, shortbreads, dried fruit etc.
This recipe is cooked in two stages. First we cook the base which is a biscuity bottom. We want it to be dry, crumbly and "short" so we bake it first to helpremove the moisture as it bakes leaving us with the perfect dry and crumbly base. Then we add the topping - some lovely sticky jam and some shredded coconut and flaked almonds which are stuck together with a little egg.
This slice can also be frozen in individual pieces, wrapped in cling film and allowed to thaw in lunch boxes or on the bench to enjoy later on!
Let's bake it up baby!
Coconut Jam Slice
Ingredients
90g butter, softened*
1/2 cup caster sugar
1 egg
1/4 cup self raising flour
2/3 cup plain flour
1 tbs custard powder
1 cup strawberry or raspberry jam (good quality if not home made)
Coconut Topping: 1 cup shredded coconut, ½ cup flaked almonds, 1/4 cup caster sugar, 2 eggs (lightly beaten), 1/2 tsp vanilla extract
Method:
Grease a slice pan (20cmx 30cm) and line with baking paper. Beat butter, sugar and egg with an electric mixer or electric hand beaters until light and fluffy. Add the flours and custard powder.
Select Hot Air/Convection Heat. Set the temperature to 160°C.
Press the base mixture into the lined pan and use the back of a spoon to make it even and firmly packed. Place into the centre of your oven and bake for 10 minutes. Remove and allow to cool while preparing topping.
Combine the coconut, almonds, caster sugar, eggs and vanilla for the topping.
Spread the jam as evenly as you can over the base. Sprinkle over the coconut topping. Leave the top with some peaks and troughs for texture and a lovely homemade look.
Return the sliceto the oven and bake for approx 30 minutes or until topping is golden brown.
Allow to cool completely in the pan before removing carefully and slicing.
Enjoy and/or store leftovers in an airtight container for up to 1 week.
Notes:
*you can soften your butter in the CombiSteam using Steam at 40°C. Simply cut into cubes and place into a bowl and place into the oven for a few minutes or until softened.
Now whip this up, boil the kettle, make a cuppa and enjoy a slice!
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Until next time, happy CombiSteaming!
Yours in the kitchen,
The CSQ. x