Summer berry shortbread cake recipe
 The delightful combination of shortbread, cake and jam makes this bake a winner. Perfect for a summer party, picnic or tea-time treat. 175g/6oz plain flour, plus extra for dusting100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing¼ tsp fine sea salt40g/1½oz desiccated coconut2 tbsp golden caster sugar1 free-range egg yolk (reserve the white for the cake)½ tsp vanilla extract 175g/6oz plain flour, plus extra for dusting 100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing ¼ tsp fine sea salt 40g/1½oz desiccated coconut 2 tbsp golden caster sugar 1 free-range egg yolk (reserve the white for the cake) ½ tsp vanilla extract 50g/1¾oz raspberries50g/1¾oz jam sugar 50g/1¾oz raspberries 50g/1¾oz jam sugar 175g/6oz unsalted butter 150g/5½oz plain yoghurt3 free-range eggs150g/5½oz plain flour ¼ tsp fine sea salt2 tsp baking powder175g/6oz golden caster sugar100g/3½oz desiccated coconut 75g/2½oz raspberries 75g/2½oz blueberries100g/3½oz flaked almonds 175g/6oz unsalted butter 150g/5½oz plain yoghurt 3 free-range eggs 150g/5½oz plain flour ¼ tsp fine sea salt 2 tsp baking powder 175g/6oz golden caster sugar 100g/3½oz desiccated coconut 75g/2½oz raspberries 75g/2½oz blueberries 100g/3½oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point.Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut.Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars. Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point. Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut. Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars. Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars.