300 g (12 oz) flaky or puff pastry
2 oz (50 g) shelled walnuts
1/2 cup (50 g) 2 oz ground almonds
1 tablespoon desiccated coconut
2 tbsp (25 g) 1 oz butter
50 g (1 oz) raisins, stoned (seeded) and cleaned
1 egg, and 1 egg white
1/4 cup (50 g) 2 oz castor sugar
2 oz (50 g) shelled walnuts
1/2 cup (50 g) 2 oz ground almonds
1 tablespoon desiccated coconut
2 tbsp (25 g) 1 oz butter
50 g (1 oz) raisins, stoned (seeded) and cleaned
1 egg, and 1 egg white
1/4 cup (50 g) 2 oz castor sugar
method
1. Roll out the pastry fairly thinly and line a small baking sheet or a swiss-roll tin.
2. Mince or roughly grind together the walnuts and the raisins, and mix with the coconut.
3. Beat the sugar and the butter to a cream and mix in the egg. Beat until creamy, then mix in the almonds and the prepared fruit and nuts.
4. Cover the pastry with this mixture and bake at 225°C, 435°F, mark 7-8 until the pastry is cooked through, about 20 minutes.
5. Remove from the oven, cover with an egg white whisked until stiff, and return to the oven to brown the topping, and serve cut into slices.
2. Mince or roughly grind together the walnuts and the raisins, and mix with the coconut.
3. Beat the sugar and the butter to a cream and mix in the egg. Beat until creamy, then mix in the almonds and the prepared fruit and nuts.
4. Cover the pastry with this mixture and bake at 225°C, 435°F, mark 7-8 until the pastry is cooked through, about 20 minutes.
5. Remove from the oven, cover with an egg white whisked until stiff, and return to the oven to brown the topping, and serve cut into slices.
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