Tuesday, May 21, 2019

Passionfruit slice

My kitchen has been getting a workout recently. The things I've had to bake in the last week, are a birthday cake, and some bake wares for my son's school. The latter was to raise funds on voting day (last Saturday) as they ran a baking stall, and sausage sizzle at the school - where people vote.

I made caramel popcorn. Yum! But do you think I remembered to take a photo? Good news is, the stall was a resounding success. So all those kitchens around the community, baked up a storm!

But this post is about, Passionfruit slice. I have a gluten free version (which I personally think tastes better) but will share the regular flour recipe, in the "variations", down the very bottom.

These two ingredients are staples in my pantry ~
but you can use fresh passionfruit, if it's in season for you


Preheat oven 170 C (fan-forced) or 180 standard oven
Grease and line a slice pan

 Ingredients pressed in pan, ready to bake


Combine 1/2 cup plain, Gluten free flour *
                1/4 cup almond meal *
                1/4 cup buckwheat flour *
                1 cup desiccated coconut
                1/2 cup white sugar
                1/2 teaspoon bicarbonate soda
                125g melted butter
                1 tea vanilla

  • Mix together in bowl, until well combined - then press into slice pan.
  • Bake 15 minutes, or just golden brown. Don't over bake. Cool slightly.

A little overdone - aim for "just" gold brown

Reduce oven temperature to 120 C (fan-forced) 130 standard oven


Combine 1x 395g can of condensed milk
                1x 170g can of passionfruit pulp *
                juice of one lemon

  • Mix together in bowl, until well combined - then pour and spread over base.
  • Bake 10 minutes, or until set. 
  • Cool, then slice into individual portions. Store in fridge, in a sealed container.

Glossy after baking


For all those questions you may want to ask, about ingredient substitutions

  • Substitute the 1/2 cup Gluten free flour, for regular flour, OR,
  • Substitute the first 3 dry ingredients (base) with 1 cup regular flour, OR,
  • Substitute the first 3 dry ingredients (base) with 1 cup Gluten Free flour
  • Substitute canned passionfruit pulp with 2x fresh passionfruit (just the pulp)
  • Add zest, as well as juice of the lemon, if you like tart. Otherwise just the juice 
  • A slightly larger can of condensed milk (up to 410g) is fine


While I personally love tart flavours, and will enthusiastically add both the zest and juice, to most recipes - it tends to overpower the flavour of passionfruit, in this one. So it's one of those extremely rare recipes, I will opt for the zest OR the juice. The latter, is more palatable for children.  

Once finished, the base should be chewy, and the topping like a soft gelatin, which will keep it's form, once cut.

If you're wondering why I add the buckwheat flour and almond meal - it adds depth of flavour (and a few more nutrients) to what is otherwise, just white flour and coconut for the base. This is unashamedly, an indulgent, sweet treat. But any way I can slip in a few more nutrients, and improve the flavour, I will.

After sitting down and writing about this slice, I think I can hear it calling from from fridge! Most likely, it's just my stomach talking, lol. I missed lunch.


  1. Chris thanks for sharing. This slice looks far too easy and could become a regular quick bake here. Our CWA group ran a Cake and Produce Stall near the polling booth at our Town Hall. We did very well thanks to all who baked and donated goods. Kitchens around the country were hives of activity at the end of last week. XX

    1. It's definitely easy-peasy, lemon-squeezy! How wonderful to hear, the baking bug was caught by so many MORE home kitchens, to feed and bring the community together, on voting day. You cannot get more grass-roots, for that sort of thing, than CWA either. :)

  2. Oh, yum! Thank you for sharing this, Chris. I have some passionfruit pulp in the freezer waiting to be used up, this will be just perfect. Meg:)

    1. Lucky you, to have the fresh stuff! It's a nice way to enjoy passionfruit. :)


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