Ingredients 300 g caster sugar
160 g unsalted butter
45 g coconut, or brown sugar
2 tsp vanilla essence
2 cups self raising flour
150 g flaked almonds
150 g white chocolate pieces
Icing sugar, for dusting
Preheat the oven to 155° fan forced, and put baking paper on a 30 x 20 cm shallow baking tin. Bring the paper up the long sides as this will enable you to lift out the slice when cooked.
Put the butter, caster sugar and brown sugar into a saucepan and heat slowly, stirring until the sugar melts. Allow to cool.
Put the eggs in an electric beater, and beat till they are pale.
Add the vanilla essence, flour and cooled butter and mix.
Stir in the white chocolate.
Add a bit more than HALF of the almonds.
Spread this mixture into the prepared cake tin and put the remaining almonds on top.
Bake for 40 minutes or until it starts to brown. The inside will be soft and chewy!
Leave to cool in the tin, lift out carefully with the paper, and trim the edges off.
Dust with icing sugar and slice into pieces.
Serve with cream as a dessert, or eat anytime as is - very moreish.