Albert Square

A soft, cake-like slice generously filled with currants and topped with lemon icing and coconut.

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Photo credit: Edmonds Mini Cookbook
Ratings (2)
Prep Time: 45 mins Servings: Makes 24
  • BASE:

    125g butter

    ¾ cup sugar

    2 eggs, beaten

    2 tsp golden syrup

    ½ tsp vanilla essence

    1 cup currants

    2 cups Edmonds standard flour

    2 tsp Edmonds baking powder

    pinch of salt

    ½ cup milk

    ICING:

    1½ cups icing sugar

    ½ tsp vanilla essence

    ½ tsp finely grated lemon zest

    lemon juice to mix

    3 Tbsp fine desiccated coconut

  • 1. Preheat the oven to 180ºC. Line the base of a shallow 20cm x 30cm slice tin with baking paper. 

  • 2. Cream the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition, then beat in the golden syrup and vanilla essence. 

  • 3. Fold in the currants then sift the dry ingredients together and fold in alternately with the milk. Spread into the prepared tin. 

  • 4. Bake for 30 minutes or until the centre springs back when lightly touched. 

  • 5. Sift the icing sugar into a bowl then stir in the vanilla, lemon zest and sufficient lemon juice to make a spreading consistency.

  • 6. When the base is cold, ice and sprinkle with coconut. Cut into fingers or squares. 

Ratings

Angela Hambrook Hambrook
Angela Hambrook Hambrook
Tikipunga, Whangarei
Annette Campbell-Orpin
Annette Campbell-Orpin
Lower Hutt

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