Albert Square

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

45 mins
Prep Time
Albert Square




  • 1½ cups Chelsea 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. 

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I made this for a “gathering” I went to and everyone loved it!. Will definitely make it again! Five stars from me!