It was the lemon slice show-cased here so beautifully that drew me back to making another slice. And it was the last drink of the evening - a passionfruit flavoured cocktail at the Lychee Lounge two weeks ago called the "Pavlova" that made me want to bake the Coconut and Passionfruit Slice from Bill Granger’s "Sydney Food".
The texture of this slice is more custard-like compared with the lemon slice, as this slice has eggs and cream as the main influences over the texture and it was the ricotta which exerted a influence over the cheese-cake like quality of the lemon slice. I am comparing because I like to know what might be expected from each slice.
The ingredients for the Coconut and Passionfruit slice remind me of a cocktail too, a modified pina colada - passionfruit instead of pineapple and minus the white rum. I wouldn’t mind turning this slice into a cocktail this summer.
Lemon and Ricotta slice
Coconut and passionfruit slice
Coconut and Passionfruit Slice
125g (4oz) butter
½ cup caster (superfine) sugar
1 teaspoon vanilla essence
1½ cup plain (all-purpose) flour
½ teaspoon baking powder
a pinch of salt
1 cup sugar
1 cup shredded coconut
1 ½ cup (12fl oz) cream
1/3 cup plain flour
160ml (5 ½ fl oz) coconut milk
juice and zest of 1 lemon
½ cup (4fl oz) passionfruit
Preheat the oven to 180 c (350F).
Beat butter and sugar in bowl until light and creamy, add egg and vanilla essence and beat well. Add sifted flour, baking powder and salt, and stir until combined and the mixture forms a sticky dough.
Flour hands and press pastry evenly into the base of a greased and baking paper-lined tin ( 23cm x 23cm/ 9x9inch) Bake pasty base in oven for 15 minutes
Place eggs and sugar in a bowl and whisk until pale. Add coconut, flour, cream, coconut milk, lemon juice, zest and passionfruit pulp, and stir to combine. Pour filling over pastry base in the tin. Bake for 35-40 minutes or until golden. Remove from oven and allow to cool completely in the tin.
When cool, slice into squares. Makes 20 square.
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