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    The Art Cafè's Paradise Slice

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    The Art Cafè's Paradise Slice

    We tracked down Elizabeth's elusive recipe to Border Homebake, the company that supplies the café. They told us that the recipe had for many years been the secret of one Grandma Bell, who called it simply 'favourite cake'. It contains no wheat flour, so is good for those following a wheat-free diet.

    • Preparation time: 20 minutes, plus setting
    • Cooking time: 30 minutes, plus chilling
    • Total time: 50 minutes, plus setting and chilling 50 minutes

    Makes: 24 pieces


    • 300g dark chocolate, broken into pieces
    • 100g butter, softened
    • 200g caster sugar
    • 2 medium eggs, lightly beaten
    • 200g desiccated coconut
    • 100g sultanas
    • 100g glacé cherries


    1. Line a baking tin measuring about 20cm x 30cm with baking parchment.
    2. Melt the chocolate in a bowl placed over a pan of just-simmering water, and pour it into the prepared tin, spreading it out with a palette knife to cover the base evenly. Put aside for about an hour to set.
    3. Preheat the oven to 140°C, gas mark 1.
    4. Cream the butter and sugar together until light and fluffy. Beat in the eggs and coconut, then fold in the sultanas and cherries.
    5. When the chocolate has fully set in the tray, spread the coconut mixture over it in a thick layer. Bake for 25-30 minutes, or until golden brown. Leave to cool completely in the tin, then chill so the chocolate sets thoroughly.
    6. Turn out and cut into 24 pieces. If you're not a fan of dark chocolate, you could also make this with milk or white.

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