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Summer berry shortbread cake
Fruit and vegetables
50g/1¾oz
raspberries
75g/2½oz
raspberries
75g/2½oz
blueberries
Tins, packets and jars
175g/6oz
plain flour
, plus extra for dusting
150g/5½oz
plain flour
Cooking ingredients
¼ tsp fine
sea salt
40g/1½oz
desiccated coconut
2 tbsp golden
caster sugar
½ tsp
vanilla extract
50g/1¾oz jam
sugar
¼ tsp fine sea
salt
2 tsp
baking powder
175g/6oz golden
caster sugar
100g/3½oz
desiccated coconut
100g/3½oz
flaked almonds
Dairy, eggs and chilled
100g/3½oz unsalted
butter
, chilled, cut into pieces, plus extra for greasing
1 free-range
egg yolk
(reserve the white for the cake)
175g/6oz unsalted
butter
150g/5½oz plain
yoghurt
3 free-range
eggs
Back to recipe
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