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

PASSIONFRUIT SLICE

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

 Ingredients pressed in pan, ready to bake

STEP 1 (BASE):

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

STEP 2 (TOPPING):

              

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

(*) VARIATIONS:

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

Enjoy!

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.