To say that you are loving this easy and delicious Passionfruit Slice recipe is an understatement.
WHOot Contributor, Nicole, is on the money when it comes to sweet treats and every one of her contributions to our site has been met with excitement. Nicole is from Byron Bay and lives on a Farm. She is also a psychic so she already knows how much you will love her slice!
So, let’s see what you are going to need for this Recipe.
Passionfruit Slice Ingredients
- 1 x cup of self-raising flour (self-rising for my USA friends or 1 cup of all-purpose flour
- 1 and 1/2 x teaspoons baking powder and a pinch of salt, sifted together)
- 1 x cup of unsweetened desiccated coconut
- 1/2 cup of sugar
- 1/2 cup (4 oz or 125 grams) melted butter
- finely grated zest of one lemon
How To Make Passionfruit Slice Recipe
Preheat oven to moderate (160-degree Celsius fan-forced or 180-degree oven – 350 degrees Fahrenheit).
Line a 28cm x 18cm (7 inch by 11 inch) slice tin with some baking paper.
Measure the dry ingredients into a large bowl and then mix through the melted butter. The mixture should be moist and crumbly.
Press the base into the tin, being careful not to press down too heavily. (If you compact the base too much it becomes very hard to cut after it has cooked.)
Bake for 10 to 12 minutes, or until the top is nicely golden.
Remove from oven and cool completely. (This step is essential!)
Passionfruit Slice Recipe Topping
- 1 x 395g can of sweetened condensed milk
- 1/2 cup of fresh lemon juice
- pulp of 3 passionfruit
Heat oven to moderate (160-degree Celsius fan-forced or 180-degree oven – 350 degrees Fahrenheit), and then before you pop the slice back in, drop the temperature back to 140 degrees for your fan-forced oven or equivalent.
Whisk the condensed milk, lemon juice, and passionfruit pulp together. The mixture will thicken from the acidity of the lemon juice.
At this stage, you should taste it. Pour the passionfruit topping over the biscuit base and smooth over until you have good coverage.
Bake in the slow oven for twenty minutes. The topping should be firm to your touch, and pale golden.
Remove from oven and cool completely. Store in refrigerator in a hot climate, or if you are not eating this all in one day. To serve, cut into small squares.