Monday, January 11, 2010

Passionfruit Slice Recipe


This slice has a coconutty 'melt and mix' base and a soft, creamy passionfruit flavoured topping.

We like the slice to have significant passionfruit flavour but not too many seeds, so we strain some of the pulp and discard the seeds. We use about five small passionfruit (each about 50 grams) to obtain 1/3 cup combined passionfruit pulp and juice.

Preparation time: about 30 minutes (excluding baking and cooling times)

Yields about 24 pieces (each about 4cm by 4cm)

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

About five small passionfruit, or equivalent (to yield 1/3 cup combined passionfruit pulp and juice)
70g (1/2 cup) icing sugar
150g (1 cup) self-raising flour
85g (1 cup) desiccated coconut
125g butter, melted (if using unsalted butter, add 1/4 teaspoon fine table salt)
110ml (1/3 cup plus 1 1/2 tablespoons) lemon juice
395g (1 can) sweetened condensed milk

Place the pulp of three of the passionfruit in a strainer over a small bowl and set aside to drain.

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the middle shelf position.

Line an 18cm by 27.5cm (top inside measurement), 3cm deep slice pan with baking paper, extending the paper about 2cm above the sides of the pan. The excess paper can be used as handles to lift the slice out of the pan.

Sift icing sugar and flour into a large bowl. Add coconut to the bowl and stir until well combined. Add melted butter.

Stir until well combined.

Firmly press mixture over the base of the prepared pan using the back of a spoon.

Bake for about 11-13 minutes or until slightly risen and lightly browned around the edges.

Set base aside at room temperature while preparing the topping.

Using a spatula or the back of a spoon, press the passionfruit seeds in the strainer to remove any juice.

Discard the seeds in the strainer. © exclusivelyfood.com.au

Place about 30ml (1 1/2 tablespoons) of the passionfruit juice in a 1/3 cup (83ml) measure. Add pulp from remaining passionfruit until you have about 1/3 cup.


Place passionfruit pulp/juice in a medium bowl. Add lemon juice and condensed milk.

Stir topping ingredients together until well combined (the mixture should thicken).

Pour mixture over base and spread evenly with a spatula.

Return the pan to the oven and bake for ten minutes.

Allow slice to cool in pan at room temperature for 30 minutes.

Cover and refrigerate slice until completely cold.

When ready to serve, use the baking paper to lift the slice from the pan. Cut slice into pieces.

Store slice in an airtight container in the refrigerator.
© www.exclusivelyfood.com.au


27 Comments:

Anonymous Harpraxis said...

An excellent gluten-free flour mix for slices with a dense brownie/blondie-like base such as this is:
1/3 tapioca (arrowroot) flour
1/3 soy flour
1/3 almond meal
with
1/3 teaspoon baking powder.

The tapioca gives it a nice chewiness. The protein in the soy and almond lowers the GI of the recipe too.

11/1/10 6:42 pm  
Anonymous Harpraxis said...

Forgot to add, sorry - to make a vegan version, use dairy-free margarine instead of butter, and use pureed silken tofu with sugar to taste instead of the condensed milk.

11/1/10 6:45 pm  
Blogger gwen said...

this is an awesome way to start a monday!!!! thanks

11/1/10 7:12 pm  
Anonymous Anonymous said...

This recipe looks divine. Unfortunately, everyone else in my family hates passionfruit (my husband says it's like eating crunchy flies - not sure how he knows this?!) Was just wondering if other fruits might work, eg. raspberries?

12/1/10 9:10 pm  
Anonymous Anonymous said...

Looks divine!

12/1/10 9:25 pm  
Anonymous Deniz said...

This looks delicious can't wait to try it! My husband really likes passionfruit sorbet, especially when it has a lot of seeds. Would the slice taste (and still look good) if I were to add all the pulp straight from the fruit without straining it in order to keep the seeds?

12/1/10 11:30 pm  
Anonymous Anonymous said...

Can you replace the fresh passionfruit with canned passionfruit pulp? The can I have is in syrup and 55% of it is passionfruit the rest is syrup.

13/1/10 11:04 pm  
Anonymous Andrea said...

Yumm!

14/1/10 8:24 am  
Anonymous Jess said...

This looks great. We have a passionfruit vine which is coming into fruit and I was a bit sick of making the same passionfruit recipes last year - so this will definitely come in handy :)

14/1/10 2:24 pm  
Anonymous Ronnie said...

As soon as i saw this recipe posted i couldn't wait to try it! It was so easy to make! However have to say it was VERY sweet so a little definately goes a long way... i would have preferred it a bit more tart, perhaps more lemon juice next time?

14/1/10 8:00 pm  
Anonymous Deniz said...

Mmmmm yum it turned out even better than I had expected. Tastes just like cheesecake, my favourite!

16/1/10 8:08 pm  
Anonymous Anonymous said...

Oh wow, the diet can start tomorrow...this looks magnificent!

17/1/10 9:10 am  
Blogger Judith said...

Tried this recipe last night, everyone said it was delicious. To make it less sweet I added the zest and a little extra juice from the lemon. Thank you!

17/1/10 8:19 pm  
Anonymous Anonymous said...

This recipe is beautiful and really easy. I used canned pulp and it worked great, didn't have to strain it and had some left over to drizzle on the top when serving.

18/1/10 12:52 pm  
Blogger Sarah J S said...

you ladies are just beautiful! after living in America for 3 years now, i CRAVE the food of back home and you have provided me with the best of the best.
thank you for bringing a little Aussie sunshine into my life!
p.s id love to see your take on a sausage roll recipe.
kind regards
Sarah.xx

24/1/10 3:32 am  
Anonymous Naailah said...

Hey want wanna say i loved it! absolutely delicious :) since some said it was very sweet i used a bit less sweetened condensed milk though

28/1/10 4:33 am  
Anonymous Anonymous said...

Would there be any differences if I am using an ovenproof dish instead of pan ?

31/1/10 10:38 pm  
Anonymous The Sudden Cook said...

Looks super great. Something I would def enjoy!

4/2/10 8:21 pm  
Anonymous Bianca - Coastal Chocolates said...

This looks great. About to make with my daughter now. Love the whole set up with your recipes. Lots of pics, step by step and storage details! Keep up the good work!

6/2/10 2:17 pm  
Anonymous Mandy said...

I made this yesterday morning for the in-laws and by the end of the day it was all gone. Thankyou Debbie and Amanda for your great website - I have ditched my cookbooks now and only look on ur website for recipes.

9/2/10 1:25 pm  
Blogger elizabeth said...

I really enjoyed making this. It was easy and delicious.

12/5/10 8:09 pm  
Anonymous Stacey said...

We were given a bag of passionfruits so I decided to make this slice & take it to a family get together. EVERYONE loved it. Not something I would have usually made but it was a big hit & I will definately be baking it again. Thanks for all of the fabulous recipes. I love trying them out.

20/9/10 8:04 pm  
Anonymous maizie said...

Didnt have fresh passionfruit but had tinned in the cupboard. Made it for a picnic, everyone loved it. The citrus flavours lessened the sweetness of the condensed milk. Set perfectly and was deliciously creamy. Yum!

8/2/11 9:44 pm  
Blogger Kristy said...

This comment has been removed by the author.

19/10/11 2:49 pm  
Blogger Kristy said...

This recipe looks delicious. I'm wondering if it would be suitable to freeze for 2 weeks?

19/10/11 2:57 pm  
Anonymous Anonymous said...

Id like to know that as well ASAP

25/3/13 10:19 pm  
Anonymous Anonymous said...

Had a big bag of the world's most sour passionfruit so I substituted the lemon juice for more passionfruit 'juice', turned out to be a fantastic orange colour and delicious! Thanks for another fail proof recipe.

26/8/13 9:08 am  

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