Slice up to have a citrus-coconut piece to hand – works for any time, any place, anywhere.
Makes around 20 slices
You will need:
200g plain flour
25g icing sugar
50g polenta or cornflour
150g butter, cold and diced
1 egg
For the topping:
200g caster sugar
75g ground almonds
110g desiccated coconut
200g butter, softened
Zest of 1 Seville orange
125g polenta or cornflour
2 large eggs
2 heaped tbsp marmalade
1 Make the pastry by putting the flour, icing sugar and polenta (or cornflour) into a large bowl or food processor.
2 Add the diced butter and either rub it in with your fingertips or, if using a food processor, pulse until the mixture resembles fine breadcrumbs. Add the egg and mix again until the mixture comes together to form a dough.
3 Preheat the oven to 200C/Fan 180C/Gas 6 and grease and line the base and sides of a 23cm x 33cm tin with greaseproof paper.
4 Roll out the pastry and carefully line the tin (if it breaks, just patch it back together with your fingers). Prick all over and bake blind for about 15 mins. Leave to cool while you make the topping. Meanwhile, reduce the oven temperature to 170C/Fan 150C/Gas 3.
5 For the topping, beat together the sugar, almonds, coconut, butter, zest and polenta (or cornflour), then beat in the eggs.
6 Spread a thin layer of marmalade over the pastry base and spoon the topping carefully over the top. Bake for 30 mins, or until golden brown and set. If the bake starts to brown too much during cooking, cover loosely with foil halfway through. Once cool, slice into wedges.
This recipe is taken from our feature ‘That’s My Jam’, which includes several recipes made using marmalade such as Simple Orange Cake With Marmalade and Blood Oranges, Roast Chicken Thighs with Marmalade & Sweet Potato and Marmalade Bread & Butter Pudding. The recipes are by Phillipa Vine and photography by Anna Rubingh.
