Hertzoggie bake

Hertzoggie bake
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  • Makes 26 pieces
  • Easy
  • 10 minutes
  • 35 minutes
  • Woolworths Rooiberg Spumante Doux NV
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

  • For the base:
  • 240 g coconut flour
  • 100 g caster sugar
  • 125 g butter, room temperature
  • 2 free-range egg, extra large
  • 1 t vanilla paste
  • 1 cup Bonne Maman raspberry or apricot jam
  • For the topping:
  • 2 free-range egg whites
  • 100 g caster sugar
  • 160 g desiccated coconut

Cooking Instructions

Preheat the oven to 180°C and grease a 34 x 24 cm baking tray very well.

To make the base, place the coconut flour, sugar and butter into a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add the egg and vanilla paste and mix to form a dough.

Press the dough into the baking tray and lightly prick using a fork. Bake for 10 minutes. Remove from the oven and spread the jam over the warm base.

To make the topping, whisk the eggs and caster sugar until light and fluffy. Fold in the desiccated coconut. Spread the topping over the jam, return to the oven and bake for 25 minutes, or until golden. Cool and slice into pieces before serving.

Cook's note: Introducing the 2017 sequel to an old classic (now served tray-bake style).

Discover more recipes featuring coconut here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    Renée Myburg
    February 17, 2018

    I made this but one egg was too little for the pastry. I ended up using two but the dough was still very crumbly. Also the egg size and amount of vanilla paste are not specified.

    1. default
      February 21, 2018

      Hi Renee. When Abigail made this, 1 egg sufficed. However, she has suggested changing the recipe to 2 extra large eggs. Thanks for the suggestion. Happy baking!