Marmalade, coconut and raisin traybake

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. For the base, cream the butter and icing sugar together in a bowl until pale and fluffy. Sift over the plain flour, cornflour and a pinch of salt, then stir it into the creamed mixture to make a soft, shortbread-like dough.
2. Press the mixture with lightly floured fingertips in a thin even layer over the base of a greased 20cm x 30cm, 5cm deep, loose-bottomed cake tin (see tip – don’t cover the sides). Prick all over with a fork, then bake for 16-18 minutes until a pale biscuit colour. Remove and leave to cool, then carefully spread with the marmalade, leaving a 1cm gap around the edge. Grease the sides of the tin with more butter.
3. For the topping, beat the butter and caster sugar together for 
5 minutes until pale and fluffy, then beat in the orange zest, followed by the beaten eggs. Fold in the ground almonds and ground rice, followed by the desiccated coconut, raisins and chopped mixed peel.
4.  Spoon the mixture over the marmalade-covered base and spread out carefully to the edges of the tin. Bake for 40 minutes until deep golden brown. Remove from the oven and leave to cool in the tin. Run a knife around the edges of the cake to free it from the tin, then carefully remove the sides. Cut it lengthways in half, then across into thin bars. Serve the bars at room temperature. They will keep in an airtight tin for several days.