Bake for 40-45 minutes. Allow the cake to cool in the tray. Put a chopping board over the tin and invert the two to turn out the cold cake. Spread the jam over the sponge. Sprinkle the coconut ...

Line an 8x12 inch tray. Mash half of the raspberries with the jam andset aside. Mix the beaten egg whites, sugar, sea salt,and vanilla. Add in the coconut ... themixture. Bake for 25 minutes.

Add the coconut oil, cinnamon, bay leaves, cumin, turmeric, coriander and cashews. Mix everything until well combined and spread out in a single, even layer. Place the tray in the oven and bake ...

This version adds a splodge of homemade raspberry jam to the classic custard-stuffed cardamom buns, topped with desiccated coconut ... balls and place on a baking tray and cover with oiled ...