Ingredients:
Base
120g Butter, softened
60g Icing Sugar, sifted
1/2 tsp Vanilla Essence
185g Plain Flour, sifted
1 tsp Grated Lemon Zest
Filling:
100g Plain Flour
1/2 tsp Baking Powder
3/4 Cup Dessicated Coconut
3 Eggs
1 Cup Caster Sugar
Pulp of 2 Large, or 4 Small Passionfruit (or 170g tin Passionfruit Pulp)
2 Tbl Lemon Juice
1 tsp Grated Lemon Zest
Icing Sugar to Dust
Method:
Now, before I start I have to confess to being a lazy cook. I DON’T SIFT! Never have, unless it is one of those finicky recipes that may not turn out properly if you don’t. And I probably never will. But, if you like to follow rules, go right ahead and sift. It probably helps.
Preheat your oven to 180°C.
Line an 18 x 27cm baking tray with baking paper so that the edges of the paper hang over the two long sides.
Cream the butter and icing sugar with an electric mixer until it is pale and creamy. Now this is one thing I always do, and I know it makes a difference. Beat until you can beat no more.
Then add your vanilla.
Fold in the flour and zest using a metal spoon. I don’t know why it has to be metal, but I used one.
Press the dough into the base of the pan and smooth the top. Don’t worry, it’s meant to be sticky.
Bake the base in the oven for 15-20 minutes until it turns a lovely golden colour.
Now for the filling.
If you’re a sifter, sift the flour and baking powder together and add the coconut.
Lightly beat the eggs and the sugar in a large mixing bowl.
Add the passionfruit pulp, lemon juice and zest.
Add the dry ingredients and stir until combined.
Pour over the base and bake for another 20 minutes or until firm to the touch.
Cool in the tin, then dust with sifted icing sugar. It’s crucial to allow your slice to cool completely before slicing, otherwise you will have a Passionfruit Crumble on your hands, instead of a slice. So, when it has cooled, cut it into approx. 12 – 16 slices, depending on how large you like your slices.
Enjoy with friends!
This has been quite a lengthy post, but I just want to finish up by saying that this recipe is courtesy of the lovely Sandra at the 120dollarfoodchallenge.com. Love your recipes Sandra! Hope to see you back soon.