The recipe for these coconut and raspberry dominoes is inspired by a little French cookery book, ‘Desserts’. Raspberries are not in season at the moment but frozen raspberries work just as well. I particularly like these little cakes, with the sweetness of the coconut balancing the acidity of the fruit.
To make 12 coconut and raspberry dominoes, you need:
Coconut and raspberry dominoes
- 140 g flour
- 1 tbsp ground almond
- 250 g sugar
- 125 g butter
- A pinch of baking powder
- 2 eggs
- Half a teaspoon of vanilla extract
- 1 tsp lemon juice
- 150 g frozen raspberries
- 45 g coconut
- A little icing sugar
- Chocolate balls for decoration
- Preheat the oven to 180°C. Grease a small rectangular dish with butter then line it with baking parchment.
- Mix together 110 g of flour, the ground almond and 60 g of sugar in a large bowl. Add the butter and work the mixture until you get a nice soft dough. Place this dough at the bottom of your rectangular dish and cook for 20 minutes. Once golden, take the pastry out of the oven and lower the temperature to 150°C.
- In a bowl, beat together the eggs, vanilla extract and the rest of the sugar with an electric whisk for 4 minutes. Then add the baking powder and the rest of the flour. Mix in the the lemon juice, the raspberries and the coconut and spread the mixture onto your pastry.
- Bake for 30 minutes. Leave the cake to rest in its dish before dusting it with icing sugar and cutting it into 12 pieces. And if you have the time (and don't mind the hassle), you can place little chocolate balls on top to make them look like dominoes.