Paradise Slice
Paradise Slice
This Paradise Slice recipe is very much on the lines of my Bakewell Slice with the addition of a few currants and some Glace Cherries. A rich crisp pastry base topped with a moist fruited sponge and dressed with a crunchy sugar topping.
Paradise Slice
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 203
Ingredients
- For the Pastry Base
- 225 g Plain Flour
- 115 g Butter
- 30 g Sugar Caster
- 1 Egg lightly beaten
- For the Filling
- 3-4 tbsp Raspberry Jam
- 115 g Butter softened
- 115 g Sugar Caster
- 1 Egg lightly beaten
- 80 g Glace Cherries quartered If they’re in liquid rinse and dry them first.
- 120 g Currants
- 150 g Ground Almonds
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- For the Pastry Base:
- Pre-heat your oven to 190°c/170°c Fan
- Grease a baking tray generously with some butter. Fir this recipe I use a 20cmx20cm tin.
- Put the flour and butter in a large mixing bowl and rub together with the finger tips until it resembles bread crumbs. Mix in sugar then add the egg. Mix until it’s formed into a soft pastry.
- You can use a food processor to do this if you wish.
- Wrap pastry in cling film and rest in the fridge for 25 mimutes
- Roll the pastry to roughly the size of your greased baking tin. Transfer to your tin, pushing the pastry into the edges. Trim the excess, prick the pastry all over with a fork and line with some greaseproof paper, before filling with baking beans or rice (I keep a jar of rice and re-use it time and time again). Now blind bake the pastry for 5 - 6 minutes, this helps avoid a soggy bottom in the finished bake.
- Carefully remove the baking beans/rice and spread the jam onto the pastry. Set this aside while you prepare the filling.
- For the Filling:
- It’s important all these ingredients are at room temperature.
- In a large mixing bowl, cream the butter and sugar until it's light and fluffy. Add the egg and mix until combined. (I use an electric hand mixer for this stage)
- Now add the cherries, currants and ground almonds and gently fold together with a spoon or spatula until combined.
- Spoon the mixture onto the jam-covered pastry and spread around to an even finish, Making sure you go right to the edges.
- Bake in the preheated oven for 30 minutes. Once baked, sprinkle the Paradise Slice with some sugar and allow to cool in the tin. Once cool, remove and cut into your desired size.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
See my Bakewell Slice Recipe HERE
Category: Baking, Cakes, Pastries & Biscuits, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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Hi Janet,
This is a recipe I’ve made in hy bakeries for almost 60 years, I have not experimented with adding coconut. However. experience tells me it will not work, for one thing ground almonds are very absorbent similar to flour, allowing the batter to rise, on the other hand, Coconut is not very absorbent and will make the batter heavy, chewy and course.
You can of course sprinkle coconut on top before baking.
Hello and thank you for your reply. I will take that tip on board. Can I ask, could I do half coconut and half ground almonds with this recipe?
Hi Janet, either your egg was too small or the cherries were not dry when you added them. When creaming the butter and sugar it should be almost white and very fluffy befire adding the egg. fold in the ground almonds don’t beat it in. Hope this helps.
This was easy to make and quite tasty but looks nothing like the picture of the cake. Very moist but not very spongy.
Hi Ann, Thank you for your comment I really do appreciate your feedback. This Paradise Slice recipe is one I’ve used in my bakery for more than 50 years, it was always one of our top sellers.
I’ll let you into a secret, your little tip about semolina is one used in the bakery trade on a regular basis Shhhhhh! Stay safe and do please keep in touch.
I’ve been making a different paradise cake recipe quite successfully for years, but thought I’d try this one. It is beautiful- moist, easy to slice, delicious. There’s little difference in ingredients or process, but this now my go to recipe. Thank you. It is pertinent that it’s possibly scottish cuisine, as my glaswegian daughter in law loves it! Handy tip – if you’re out of ground almonds, semolina and almond essence is a reasonable (and cheaper) substitute
Hi Josie, Thanks for your question. You can substitute the almonds with s/r flour, but then the filling will be just a Victoria Sponge cake. You could flavour it with Almond Essence, but NOT USE almond EXTRACT as that’s made from almonds. I hope this helps. Use the same amount as the sugar.
Is it possible to to change the ground almonds for ? Self raising flour and how much would l use. The reason l am asking this question is my Granddaughter has nut allergies. Thank you in anticipation. (Paradise cake )
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