Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Baby Makes 3
1 hr 30 min
(includes cooling time)
15 min
12 servings


  • 400 grams (14 ounces) plain flour (all-purpose flour)
  • 280 grams (2 1/2 sticks/10 ounces) butter, at room temperature and soft, plus more for greasing tin
  • 160 grams (6 ounces) caster sugar (superfine sugar)
  • 120 grams (4 ounces) desiccated coconut
  • 1 heaped teaspoon baking powder
  • 300 grams (11 ounces) strawberry jam
  • 350 grams (12 ounces) strawberries, sliced
  • 90 grams (3 ounces) caster sugar (superfine sugar)
  • 2 large eggs
  • 120 grams (4 ounces) rolled oats
  • 75 grams (2 1/2 ounces) sliced almonds
  • 30 grams (1 ounce) desiccated coconut


For the base: Preheat the oven to 180 degrees C (350 degrees F). Lightly grease a 20-by-30-centimeter slice tin (8-by-12-inch baking pan).

Place the flour and softened butter into a bowl and rub together until it resembles breadcrumbs. Add the caster sugar, coconut and baking powder and mix to combine. Add a splash of cold water to bring the mixture together and gather into a dough. Press into the bottom of the prepared tin and bake until golden in color, 15 to 20 minutes. Allow to cool.

For the filling: Spread the jam over the cooled base and top with the sliced berries.

For the topping: In a food mixer (stand mixer), whisk the caster sugar and eggs together until light and fluffy, approximately 5 minutes. Add the oats, almonds and coconut to the egg and sugar mix and fold to combine. Pour the mixture over the base and filling.

Bake until the top is golden, a further 15 minutes. Set aside to cool in the tin. To serve, remove from the tin and cut into squares.

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