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Blackberry Recipe #2

Blackberry & Coconut Slice

This sounded like an odd combination, when I first heard about it. But it really works.

All you need is some dessicated coconut, cake ingredients and a bowl of blackberries from the hedgerows. It doesn't matter if they're a bit tart - it adds to the flavour.

	Ingredients
	Serves 8 Base 200g plain flour 1 tsp baking powder 150g butter 75g caster sugar 75ml milk 1 egg Filling 500g fresh blackberries 50g sugar Topping 100g butter 75g caster sugar 200g dessicated coconut 50g plain flour 2 eggs Grease an 8 inch cake tin

Method

Make the base

Cream the butter & sugar together, until light and fluffy
Add the egg, flour and baking powder and mix until combined
Add the milk and mix well to form a smooth, thick batter
Pour into the bottom of the cake tin and spread evenly

Make the filling

Wash the blackberries thoroughly
Drain them and put them in a pan with the sugar
Cover the pan and cook gently for 20 minutes, until the blackberries are soft
Mash slightly to thicken the sauce. Leave in the pan.

Make the topping
- Cream the butter and sugar until fluffy
- Add the egg & flour and mix well
- Add the coconut and mix well. It will form a thick paste.
Finish the slice
- Pour the blackberries evenly over the base
- Shape the coconut mixture into "pats" and put on top of the blackberries. Don't push too hard or the blackberries will splatter up around the topping. Try to mould the "pats" together, to form a sealed topping
- Bake at 180 deg C for 30-40 minutes, until the topping is golden and slightly crunchy

Delicious warm or cold with a nice cuppa!

Time From Cupboard-To-Table

1 hour

Notes & Variations

This recipe might seem complex, but it's actually quite simple.

Just split it into the sections, as above, and it's done before you know it.

It keeps well, covered, in the fridge for up to a week.

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Ratings & Reviews

Rating	Comments
8/10	The method call for an egg in the base, but this is not listed in the ingredients. I took a best guess and added one. The result was a great hit and one that I will be making again. REPLY: Thank you for the feedback. Egg added to ingredients! Thanks, Clare
9/10	I had to adjust it slightly as I'm have a gluten intolerance, and I cut all the ingrediants in half but it turned out very well with Gluten free flour, a tsp of gluten free baking powder and a scant half tea spoon of xantham gum. I also added apple in with the blackberries because I wanted to. Great the first day as cake, and just as good the next day with custard Tip. Leave in the tin to cool down a bit before taking out.
7/10	Thanks lovely cake, just eating it now, its still warm, however if I could make a small suggestion (i will be doing this next time). The pre cooking of the blackberries depends on their ripeness. Mine were prob too ripe and as a result were too mushy and juicy with not even 15mins cooking, therefore there was no large berry pieces once baked. I would maybe suggest using a small quantity to reduce the sugar with, adding the remainder for the last 5 mins or so. Then once baked there will still be lovely whole juicy berries rather than all the goodness being the burnt juice on my baking tray. I am going to pick some more to try this out so will let you know. Thanks again.

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