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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
- 360g white chocolate
- 250g butter
- 1½ cups caster sugar
- 2 cups gluten-free flour
- 2 tsp baking powder
- 2 cups coconut
- 4 eggs, lightly beaten
- 400g frozen raspberries
- Cream cheese icing
- 100g butter softened
- 200g cream cheese softened
- 2 cups icing sugar
Melt chocolate and butter together in a microwave. Stir in eggs and sugar, mix until smooth. Add flour, coconut and baking powder and mix.
Add raspberries and mix. Spread into a lined slice tin.
Cook for about 40 minutes at 160degC.
Cover slice with foil after 20-30 minutes of cooking.
Cream cheese icing
Beat ingredients together until pale and fluffy and spread on to cooled base.
Sprinkle freeze-dried raspberries over the top and leave to set.
- Recipe provided by Blend Cafe, Mosgiel; requested by Lisa Oates, of Mosgiel.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef: email@example.com, including your name, address and a daytime telephone number, and we will request it.