I have multiple recipes for Alice Cakes, but I don’t remember eating these growing up. But there are many recipes I have encountered that are unfamiliar to me, that’s one of the pleasures of baking for this blog, I get to discover all sorts of new treats.
These are, perhaps, a little more work than some traybakes (they do have three layers, after all). And these are, perhaps, more of a grown-up taste (Little Miss Traybakes was not a fan). But they are sweet, nutty and coconutty, as well as being a little crumbly. There is base layer (layer #1) of nuts and sugar and coconut. A middle layer (layer #2) of shortbread. And a final top layer (layer #3) of coffee buttercream. The walnut on top doesn’t count as a layer!
And one final word of warning, these Alice Cakes are incredibly sweet (they do have three layers, after all!)
7oz/200g/1½ cups plain flour (all-purpose flour)
6oz/170g/1½ sticks butter
3oz/85g/⅓ cup + 1tbsp sugar
2 eggs, beaten
1 tsp vanilla extract
3oz/85g/¾ cup chopped walnuts
8oz/225g/1½ cups soft brown sugar
4oz/110g/1 cup desiccated coconut
2 tbsp plain flour (all-purpose flour)
½ tsp baking powder
2oz/55g/½ stick butter
4oz/110g/1 cup icing sugar (powdered sugar)
2 tsp coffee essence (optional)
1. Cream the butter and sugar, then mix in the flour and press into a lined traybake tin. Bake at 350F/170C for10-15 minutes until lightly golden. Cool slightly.
2. Place the nuts, coconut, brown sugar, baking powder and vanilla in a bowl. Add the beaten egg and mix thoroughly.
3. Spread on top of the shortbread base and bake at 350F/170C for a further 20-25 minutes. Leave to cool.
4. Turn out the traybake so that the shortbread is on top.
5. Cream the butter and icing sugar together (with the coffee essence, if desired) and spread on top of the shortbread. Cut into squares, top with a small piece of walnut and enjoy!