I'm all over this slice like a spoonful of blackberry jam.
Blackberry and Coconut Slice - Gluten Free
adapted from here
For the Gluten Free Flour Blend:
2 cups brown rice flour
1/2 cups white rice flour
1 1/2 cups sorghum flour
1 1/3 cups cornflour
1/2 potato flour
1/4 cup ground almonds
2 teaspoons xanthan gum
Mix all the ingredients thoroughly and store in an airtight container. This will make more than you need for this recipe, but you can keep the remaining blend until you need it for your next gluten free recipe.
For the Base:
125g (4 1/2 oz) unsalted butter, softened
60g (1/4 cup) caster sugar
1 teaspoon vanilla extract
185g (1 1/2 cups) gluten free flour blend (as above), sifted
1 teaspoon baking powder
60ml (1/4 cup) buttermilk
For the Filling:
175g (1/2 cup) blackberry jam
250g (1 cup) fresh blackberries
For the Topping:
100g (2/13 oz) unsalted butter, softened
75g (5 tablespoons) caster sugar
225g (2 1/2 cups) desiccated coconut
60g (1/2 cup) gluten free flour blend, sifted
Make the Base:
Preheat the oven to 180C (350F). Spray a 20 x 30 cm (12 x 8 inch) baking tray with cooking oil spray and line it with baking paper. Set side.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add the egg and vanilla and beat on low speed to combine. leave the mixer on low and add the sifted flour blend and the baking powder and the buttermilk. Mix until just combined and then, using a palette knife, spread the mixture evenly onto the prepared baking tray.
Make the Filling:
Spread the jam on top of the base and then sprinkle the fresh blackberries over.
Make the Topping:
In the bowl of an electric mixer fitted with the paddle attachment, beat he butter and sugar on medium speed until light and fluffy. Add the eggs and beat until incorporated. Turn the speed to low and add the coconut and 1 tablespoon of the sifted flour blend. Once combined, add the rest of the flour blend. Dollop the topping evenly over the balckberries.
Bake for 30 minutes, or until golden. Cover with foil and bake for a further 5 minutes. Remove from the oven and leave to cool in the tin to room temperature before slicing.