Paradise Slice is a traditional Scottish recipe for a classic coffee shop staple of a pastry base, jam filling with a sponge topping containing currants and glacé cherries. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Paradise Slice.
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A simple tray bake, each Paradise Slice is just bursting with personality. A sweet almond sponge with delicious glacé cherries sits on a buttery pastry. A Paradise Slice is not unlike our Almond Slice or a Bakewell Tart, but we think the cherries lift it above the others.
Ingredients:
For the Pastry:
200g plain flour (1 and 2/3 cup)
100g cold butter, cubed (1/2 cup)
30g caster sugar (2 and 1/2 tbsp)
4-5 tbsp cold water
For the Middle Layer:
100g raspberry jam (5 tbsp)
For the Sponge Layer:
200g butter (1 cup)
200g caster sugar (1 cup)
100g ground almonds (1 cup)
100g plain flour (1/2 cup and 2 tbsp)
2 large eggs
120g currants (just under 1 cup)
100g glace cherries (1/2 cup)
Extra caster sugar for dusting the top after baking
Method:
Combine the flour and the cold butter in a bowl. Use a mixer, pastry blender, or two butter knives to cut the butter into the flour, and then rub with fingertips until the mixture resembles breadcrumbs.
Add the caster sugar and ground almonds and stir through. Next add the cold water by the tablespoon stirring with a butter knife to bring everything together as a dough. How much water you need depends on the flour, so start with 2-3 tablespoons and then add more as needed.
Turn the pastry out onto a lightly-floured work surface and gently bring it together with your hands, handling as little as possible. Cover with clingfilm and rest in the refrigerator to chill for 15 minutes. It can be left for up to 2 days if you want to make it in advance.
Meanwhile, pre-heat your oven to 200C or 400F.
Depending on the depth of your tin, you can just grease it with butter or line it with baking paper to make it easier to lift the slice out after baking.
Take the pastry from the refrigerator and roll it out on a floured work surface until it is about 5mm thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it’s only covering the bottom and not stretching up the slides.
Prick the surface of the pastry with a fork, place baking paper over it and add baking beans or uncooked rice on top. Transfer to the centre of your pre-heated oven and bake for 10-12 minutes, until lightly golden brown.
Remove from the oven, set aside and allow to cool.
Meanwhile, cream together the butter and sugar. Add the eggs one at a time, beating thoroughly to combine after each addition. Now add the fruit and ground almonds and mix in.
Once it's cooled, spread jam over the top of the pastry. Spoon the top layer mixture over the jam and smooth down with the back of a large spoon.
Transfer to the centre of you oven and bake for 25-30 minutes.
Remove from the oven and sprinkle over a few tablespoons of caster sugar.
Allow to cool, slice into squares, serve and enjoy.
