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Raspberry and pistachio slice
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Unique blend of raspberry and pistachio creates a flavorful and sweet slice.
Ingredients:
  • 125g butter, chopped
  • 215.00 gm caster sugar
  • 2 eggs, separated
  • 1 egg white, extra
  • 150.00 gm self-raising flour
  • 10.00 gm custard powder
  • 217.80 gm raspberry jam
  • 85.00 gm desiccated coconut
  • 125.00 ml pistachio nuts, chopped
  • Grated rind of 1 lemon
Instructions:
  • Preheat your oven to 180C. Lightly grease an 18 x 28cm lamington pan and line it with baking paper extending over the long sides by 2cm.
  • In a bowl, use an electric beater to cream together butter and half of the sugar until light and fluffy. Then, beat in the egg yolks.
  • Combine and sift flour and custard powder, then gently fold into the creamed mixture. Chill the mixture for 10 minutes. Press the mixture onto the prepared pan using your fingertips dusted with flour. Bake for 10 minutes until lightly golden. Spread with jam and allow to cool.
  • In a clean, dry bowl, whip egg whites until stiff peaks form. Slowly add remaining sugar, 1 tbsp at a time, until glossy. Gently fold in coconut, nuts, and rind using a fork.
  • Spread the luscious macaroon mixture evenly over the base. Bake for 20-25 minutes, until it turns a beautiful light golden color and passes the skewer test to ensure it's perfectly cooked. Let it cool before cutting it into delectable squares for serving.

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