Paradise slice

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Nutrition (per portion)

Total Fat--

Saturated Fat

Total Carbohydrate--


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Serves: 20


Total Time:

Prep Time:

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U.S. U.K. Conversion chart
  • 200 gram(s) plain flour, sifted
  • 50 gram(s) ground almonds
  • 25 gram(s) golden caster sugar
  • 125 gram(s) chilled butter, diced
  • 1 large egg
  • 200 gram(s) Seville orange marmalade
  • 225 gram(s) golden caster sugar
  • 75 gram(s) ground almonds
  • 100 gram(s) desiccated coconut
  • 200 gram(s) butter, softened
  • 2 large free-range eggs
  • 125 gram(s) ground rice, or rice flour
  • grated zest of 1 large orange
  • 150 gram(s) raisins


  1. For the pastry, place the flour, almonds and sugar in a food processor, combine briefly, add the butter and whizz until it resembles breadcrumbs. Then slowly add the egg through the feeder tube, stopping the machine the minute it starts to form clumps. Gather up the dough into a ball, wrap in clingfilm and chill for half an hour or so before rolling it out to fit a lightly buttered swiss roll tin (23cm x 33cm x 2cm). Prick the pastry all over and chill well, preferably overnight.
  2. Heat the oven to 200°C (180°C fan oven) gas mark 6 and bake the pastry for 15 minutes. Remove and leave to cool briefly. Carefully spread the marmalade over the base. Lower the oven to 180°C (160°C fan oven) gas mark 4.
  3. Place the sugar, almonds and coconut in a food processor, whizz briefly then add the butter. Process until just combined. Add the eggs and ground rice or rice flour and process briefly again. Finally, stir in the orange zest and raisins. Spoon this mixture carefully over the marmalade and level the surface.
  4. Bake for 40-45 minutes until golden brown and set. Cover loosely with a sheet of foil after 40 minutes if it is not quite cooked in the centre. Remove to a wire rack to cool, then cut into squares or bars. The slices will keep for several days in an airtight tin.
  5. Recipe by Sue Lawrence
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