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What you’ll need


1 ¼ cups The Healthy Baker Self Raising Flour

lemon grated

1 lemon lemon zest

icing sugar

⅓ cup icing sugar


115 grams cold butter, cut into cubes


2 eggs

caster sugar

1 cup caster sugar

dried cranberries

1 ½ cups frozen or dried cranberries


½ cup almonds, roughly chopped

desiccated coconut

1 cup desiccated coconut


Preheat oven to 180C and grease and line a large loaf tin.


Combine 1 cup of the flour, the lemon zest and the icing sugar in a medium-sized bowl. Add the butter and rub in with your fingertips until mixture resembles coarse breadcrumbs. Press evenly into the cake tin and bake for 15-20 minutes or until a pale golden colour.


Combine the sugar, remaining flour and eggs in a bowl (use the same one as before and don’t worry about washing it, it won’t matter!). Pour this mixture over your baked base and top with the berries, nuts and coconut. Return to the oven and bake for a further 30 minutes or until the topping has turned a gorgeous golden brown.


Let cool then cut into squares and store in an airtight container.