Hertzoggie Bake
Serves 26 10 min prep 35 min cook
A tray-bake version of the South African Hertzoggie with a buttery base, jam and coconut meringue topping.
Ingredients
- 240 g coconut flour
- 100 g caster sugar for the base
- 125 g butter
- 2 extra-large eggs
- 1 tsp vanilla paste
- 1 cup raspberry or apricot jam
- 2 egg whites
- 100 g caster sugar for the topping
- 160 g desiccated coconut
Method
- Preheat the oven and line a baking tin.
- Mix the coconut flour, caster sugar, butter, eggs and vanilla to form the base.
- Press the mixture evenly into the tin.
- Bake the base for 10 minutes.
- Spread the jam over the warm base.
- Beat the egg whites and gradually add the caster sugar until glossy.
- Fold in the desiccated coconut.
- Spread the coconut meringue over the jam.
- Bake for another 25 minutes.
- Cool before cutting into pieces.