This slab of meringuey deliciousness is an Annabel Crabb recipe - it's kind of a posh slice, and a great way to make dessert for a crowd. I've made a few modifications to her original recipe - finding marzipan defeated me, and the expense of too many pistachios offended me. I hope this doesn't trouble Annabel - I have to confess to a slight fan-girl thing going on here! Happy baking, if that's your thing.
600g good raspberry jam
250g butter, softened
100g caster sugar
100g pistachio paste
220g plain flour
2 tsp baking powder
250g ground almonds
8 egg whites
440g caster sugar
180g fine desiccated coconut
Preheat your oven to 150 degrees fan-forced. Line one of the oven trays with baking paper, leaving enough over at the ends to lift out your cake at the end.
To make the cake base, cream the butter and sugar. Add the eggs one at a time, then the pistachio paste, and beat well. Combine the flour, baking powder and ground almonds and fold everything together with the milk.
Spread the batter evenly over the base of your lined oven tray. Bake for 15 mins, till firm and slightly golden. Leave to cool while you make the meringue top.
Whisk the egg whites to soft peak stage. Add the sugar slowly. When this is stiff and glossy, stop beating and fold the coconut through.
Spread the jam over the top of the cake. Top this with the coconut meringue. Return the tray to the oven and bake for another 30 minutes, or until the top is nice and golden.
Cool in the tin. Lift out onto a flat tray - rolling the baking paper flaps around a couple of wooden spoons will help with this job.
Cut into squares and serve.