40 g (1 1/2 oz) margarine
1/4 cup (50 g) 2 oz sugar
1 egg yolk
1/4 teaspoon vanilla essence
3/4 cup (75 g) self-raising flour
pinch of salt
1/4 cup (50 g) 2 oz sugar
1 egg yolk
1/4 teaspoon vanilla essence
3/4 cup (75 g) self-raising flour
pinch of salt
for the topping
1 egg white
25 g (1 oz) desiccated coconut
1/4 cup (50 g) 2 oz sugar
glace cherries or chopped nuts to decorate
25 g (1 oz) desiccated coconut
1/4 cup (50 g) 2 oz sugar
glace cherries or chopped nuts to decorate
method
1. Cream the margarine with the sugar, then beat in the egg yolk and vanilla essence.
2. Sift in the flour and salt and mix well.
3. Press this mixture into a 20 cm (8 inch) shallow cake tin lined with greaseproof paper.
4. Beat the egg white until stiff, then fold in the coconut and sugar.
5. Spread over the base and decorate with cherries or nuts.
6. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for about 30 minutes. Cool in the tin.
2. Sift in the flour and salt and mix well.
3. Press this mixture into a 20 cm (8 inch) shallow cake tin lined with greaseproof paper.
4. Beat the egg white until stiff, then fold in the coconut and sugar.
5. Spread over the base and decorate with cherries or nuts.
6. Bake in a preheated moderate oven 160°C (325°F) Gas mark 3 for about 30 minutes. Cool in the tin.
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