Coconut and rhubarb bakewell slice

This coconut and almond frangipane bake (inspired by a bakewell tart) remains pleasingly sticky and moist for a number of days after it comes out of the oven – if you can really restrain yourself that long. If you can find a straight rhubarb conserve use that; sometimes it’s easier to find rhubarb and ginger, or rhubarb and strawberry mixes – both would be delicious here.

1 HOUR 20 MINUTES + CHILLING + COOLING CUTS INTO 12 14 | EASY

plain flour 220g

unsalted butter 150g, cold and cubed

icing sugar 40g sea salt flakes 1/2 tsp cider vinegar 1 tsp

FILLING

unsalted butter 200g, cubed and softened

golden caster sugar 200g

sea salt flakes 1/4 tsp eggs 3 orange 1 large, zested

desiccated coconut 150g

ground almonds 100g

plain flour 30g

rhubarb conserve 300g

1 Rub together, or use a food processor to pulse, the flour, butter, icing sugar and salt into a fine, breadcrumb-like consistency. Add the vinegar and 2 tbsp of cold water, and press together into a ball (use an additional tbsp of water if necessary). Wrap the pastry, then form into a rectangle about 2cm thick. Chill for at least 1 hour, ideally more.

2 Unwrap the pastry and, on a floured worksurface or between two sheets of baking paper, roll into a rectangle about 3mm thick and big enough to line the tin, including the sides. Line a 20cm x 30cm loose-bottomed tart tin with the pastry, leaving 1/2cm-1cm overhang, then chill for 1 hour.

3 Heat the oven to 200C/fan 180C/gas 6. Put a baking sheet on a shelf in the upper-middle of it.

4 Line the pastry case with baking paper, fill with baking beans or rice, put it on the hot baking sheet and bake for 10 minutes. Remove the baking paper and its contents, then return the case to the oven for a further 5-8 minutes or until bronzed. Trim the overhanging pastry using a sharp or serrated knife to a neat edge, and leave to cool for 10 minutes.

5 Meanwhile, make the frangipane filling. Put the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment, or use electric beaters, and whisk until light in colour and texture. Add the salt, then the eggs one at a time, beating until fully incorporated before adding the next. Use a spatula or wooden spoon to fold in the orange zest, followed by 100g of the coconut, then the almonds, and then the flour.

6 Heat the oven to 170C/fan 150C/gas 3. Spread the pastry case with 200g of the conserve. Spoon the frangipane evenly over the base so that when you then push to the edges and gently level it, the conserve is not disturbed or dragged around too much. Bake for 40-45 minutes or until the filling has an even, bronzed hue – if you insert a skewer into the centre it should come out clean. Leave for 5 minutes to cool a little, then mix the remaining conserve with 1 tbsp of warm water, spread over the top, and liberally sprinkle that with the remaining coconut.

7 Wait until completely cool before removing from the tin. Cut slices from it whenever required – it will keep well for three days in an airtight container stored in a cool place.

PER SLICE 14 507 kcals | fat 32.7G saturates 19.5G | carbs 45.5G | sugars 30.4G fibre 2.9G | protein 6.3G | salt 0.4G