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To say that you are loving the recipes that are coming from Cauldrons and Cupcakes is an understatement.
It seems that Nicole, our handpicked honey, is on the money when it comes to sweet treats. She certainly lives the life in Byron Bay.
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She has a Farm, loves organic, is a psychic and is a whiz in the kitchen. There is no keeping this Aussie gal down! So, let’s see what you are going to need to make her Passionfruit Slice.
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
via Penguin BooksÂ
If you would like to get the all the famous CWA recipes, the birds from the bush have their very own Cookbook. You will love to get a copy of Jam Drops and Marble Cake. Get your copy here
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. Â 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!)
Related –Â More Of Nicole’s Popular Recipes :
Passionfruit Slice Recipe Topping:
- 1 x 395g can of sweetened condensed milkÂ
- 1/2 cup of fresh lemon juice
- pulp of 3 passionfruit
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Heat oven to moderate (160-degree Celsius fan-forced or 180-degree oven – 350 degrees Fahrenheit), and then just before you pop the slice back in, knock 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… (Okay, I made that bit up, but who can resist?)
Pour the passionfruit topping over the biscuit base and smooth over until you have a 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. Â Store in refrigerator in a hot climate, or if you are not eating this all in one day. Â To serve, cut into small squares.
