{"id":141,"date":"2011-09-17T20:59:00","date_gmt":"2011-09-17T08:59:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=141"},"modified":"2025-01-17T20:35:56","modified_gmt":"2025-01-17T07:35:56","slug":"raspberry-slice","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/raspberry-slice\/","title":{"rendered":"Raspberry Slice"},"content":{"rendered":"\n<p>This Raspberry Slice is a beloved New Zealand favourite, combining a buttery pastry base, a generous layer of raspberry jam, and sweet, glossy icing. Simple to prepare and bursting with nostalgic charm, it\u2019s a recipe you\u2019ll want to make repeatedly.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>Perfect for afternoon tea or a special treat, this slice is as versatile as it is delicious. Use your favourite jam or try straining the raspberry for a smoother finish, and don\u2019t forget to create those signature wavy icing lines for a classic touch!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Base<\/strong><\/h3>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>120g butter<\/li>\n\n\n\n<li>1 egg<\/li>\n\n\n\n<li>120g sugar<\/li>\n\n\n\n<li>225g flour<\/li>\n\n\n\n<li>\u00bd teaspoon vanilla essence<\/li>\n\n\n\n<li>1 teaspoon baking powder<\/li>\n\n\n\n<li>\u00bd &#8211; \u00be cup raspberry jam<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cream the butter and sugar.<\/li>\n\n\n\n<li>Mix in the vanilla essence and egg.<\/li>\n\n\n\n<li>Add sifted dry ingredients. Mix until it forms a stiff dough.<\/li>\n\n\n\n<li>Divide in half. Roll out both halves to the size of slice tin to about \u00bdcm thick.<\/li>\n\n\n\n<li>Line a small slice tin with baking paper.<\/li>\n\n\n\n<li>Place the bottom half in the tin. It&#8217;s fragile, but you can just blend it together.<\/li>\n\n\n\n<li>Spread raspberry jam generously over the bottom layer.<\/li>\n\n\n\n<li>Place rolled-out pastry (second half) on top. (It often breaks, so cut the top layer into four pieces to make it move easily. Just blend edges together; it won&#8217;t matter as it&#8217;s covered by icing.)<\/li>\n\n\n\n<li>Bake for 25-30 minutes in a preheated <a href=\"http:\/\/shadowfoot.com\/recipe\/oven_temperatures\">moderate oven<\/a> (180\u00b0C).<\/li>\n\n\n\n<li>Ice with raspberry icing when cold.<\/li>\n<\/ol>\n\n\n\n<p><strong>Tip:<\/strong> <em>Strain the raspberry jab to remove the seeds, or use another flavoured jam for a variant.<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Icing\/Frosting<\/strong><\/h3>\n\n\n\n<p>The icing is a hard icing, quite different from a butter icing.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups icing sugar<\/li>\n\n\n\n<li>\u00bc teaspoon butter, softened<\/li>\n\n\n\n<li>30ml (2 tablespoons) hot water (approximately)<\/li>\n\n\n\n<li>A few drops of raspberry essence or red food colouring<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sift icing sugar into the bowl.<\/li>\n\n\n\n<li>Add butter, and enough water to melt butter and mix to a smooth consistency.<\/li>\n\n\n\n<li>Spread over the cold base.<\/li>\n\n\n\n<li>Make wavy lines with a fork when the icing is nearly set.<\/li>\n<\/ol>\n\n\n\n<p>What&#8217;s your favourite memory about raspberry slice? Let me know what you think when you try this recipe.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Raspberry Slice is a beloved New Zealand favourite, combining a buttery pastry base, a generous layer of raspberry jam, and sweet, glossy icing. Simple to prepare and bursting with nostalgic charm, it\u2019s a recipe you\u2019ll want to make repeatedly.<\/p>\n","protected":false},"author":1,"featured_media":520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm7.staticflickr.com\/6154\/6154703543_ccf02bc41e.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19,26],"tags":[89,86,88,83,120,137,136,87,91],"class_list":["post-141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-sweet-things","tag-baking-powder","tag-butter","tag-egg","tag-flour","tag-icing-sugar","tag-raspberry-essence","tag-raspberry-jam","tag-sugar","tag-vanilla"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm7.staticflickr.com\/6154\/6154703543_ccf02bc41e.jpg?fit=500%2C375","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":154,"url":"https:\/\/shadowfoot.com\/recipe\/chocolate-icing\/","url_meta":{"origin":141,"position":0},"title":"Chocolate Icing","author":"Brian","date":"3 January 2013","format":false,"excerpt":"This icing (frosting) is very easy to make, and it simple pours smoothly onto the cake. This recipe should be sufficient for an 20cm (8\") cake, and will have some left over if adding it to a ring cake (as pictured).","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8361\/8339835306_c227b5eb66.jpg?fit=500%2C257&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":109,"url":"https:\/\/shadowfoot.com\/recipe\/espresso_cake\/","url_meta":{"origin":141,"position":1},"title":"Espresso Cake","author":"Brian","date":"14 June 2005","format":false,"excerpt":"This is probably my favourite cake to make\u2014and not just for its flavour. An ex wrote this out for me from a recipe book he had, though he never made it himself. The handwritten note adds a little charm to what has become a go-to bake. What makes this cake\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":149,"url":"https:\/\/shadowfoot.com\/recipe\/pikelets\/","url_meta":{"origin":141,"position":2},"title":"Pikelets","author":"Brian","date":"15 July 2012","format":false,"excerpt":"This is another old favourite from the Edmonds Cookbook. You may know them as Scotch pancakes, or hotcakes. They can be served buttered with jam, as in the photo, or with jam and cream.","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8165\/7572042086_c2c67b943c.jpg?fit=500%2C366&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":166,"url":"https:\/\/shadowfoot.com\/recipe\/spiced-apple-cake\/","url_meta":{"origin":141,"position":3},"title":"Spiced Apple Cake","author":"Brian","date":"7 April 2013","format":false,"excerpt":"This Spiced Apple Cake is a warm and fragrant dessert that can be enjoyed two ways\u2014served hot with custard as a comforting pudding or cold as a flavorful cake. This cake, made with tender apples, sultanas, and a blend of warm spices, is simple to prepare and perfect for any\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8400\/8624213296_7242c02d47.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":164,"url":"https:\/\/shadowfoot.com\/recipe\/whole-orange-cake\/","url_meta":{"origin":141,"position":4},"title":"Whole Orange Cake","author":"Brian","date":"30 March 2013","format":false,"excerpt":"This is the first cake I saw that uses an entire orange. Most use only the zest and maybe some juice. It comes from my friend Colin Hopcroft. I overcooked this the first time I made it (see photo). The original recipe said to bake it in a ring tin\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8392\/8602853848_c101ac747a.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":144,"url":"https:\/\/shadowfoot.com\/recipe\/johnny-allsorts\/","url_meta":{"origin":141,"position":5},"title":"Johnny Allsorts","author":"Brian","date":"20 November 2011","format":false,"excerpt":"Another recipe from my mother's old recipe book. Her notes indicate the recipe came from my father's sister. I have no idea where the name came from.","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm7.staticflickr.com\/6048\/6366474071_0b7af2e9e9.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=141"}],"version-history":[{"count":1,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/141\/revisions"}],"predecessor-version":[{"id":519,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/141\/revisions\/519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/520"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}