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Nutrition: per serving

  • kcal401
  • fat23g
  • saturates15g
  • carbs47g
  • sugars33g
  • fibre2g
  • protein5g
  • salt0.51g
    low

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking or roasting tin with baking parchment.

  • step 2

    Beat 250g butter, 280g flour, 250g sugar, ¼ tsp baking powder, 4 eggs, a pot of yogurt and 1 tsp vanilla together with an electric whisk until lump-free. Spoon into tin and bake for 25 mins until a skewer poked in comes out clean. Repeat three more times to make 4 sponges. Cool on wire racks. Sponges can be wrapped well in cling film and frozen for up to a month.

  • step 3

    Trim edges off each sponge, then cut each into 15 x roughly 5cm squares. Warm the lemon curd, jam and marmalade in seperate pans until runny, sieving the marmalade of its bits. Tip the coconut onto a tray. Brush each square on the top and sides with either curd, jam or marmalade – then dip into coconut. Can be made the day before and stored in airtight containers. Top with love hearts and sit on squares of coloured paper before the wedding.

Recipe from Good Food magazine, May 2011

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Overall rating

A star rating of 3.6 out of 5.3 ratings
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