125g unsalted butter, at room temperature
1/3 cup (75g) caster sugar
3 egg yolks
1 tsp vanilla essence
1 2/3 cups (250g) plain flour
1 tsp baking powder
1 tsp xanthan gum
1/3 cup ( 110g) raspberry jam
1/2 cup (50g) chopped walnuts
1/4 cup (50g) red glace cherries, chopped
1/4 cup (45g) dark choc bits
1/2 cup (110g) caster sugar
1/2 cup ( 25g) coconut flakes
1 tbsp finely grated orange rind
1. Preheat oven to 160C. Grease and line a 26cm x 16cm slice pan, extending paper above rim on long sides for handles.
Beat butter, sugar, egg yolks and vanilla until pale and creamy. Stir in flour, baking powder and xanthan gum until combine. Bring mixture together with hands and press into prepare pan. Bake for 10 mins, until coloured slightly.
2. Meanwhile, to make meringue topping, beat eggwiths until soft peaks form. Beat in sugar, 1 tbsp at a time, until thick and glossy. Fold through coconut and orange rind.
3 Spread jam over base. Scatter walnuts, cherries and choc bits over jam. Spread meringue over top. Bake for 25 mins, until firm to touch. Remove from oven. Cool completely. Lift from pan and cut into pieces to serve.