Passionfruit Slice
Oh, humble slice, of church fetes and morning tea at Grandma’s. I made this one last weekend for a picnic. Passionfruit slice. Incredibly quick to make and so yummy. If you’re Australian and outside of a major city (even then), you’ve probably tried it. The bottom layer has crunch and chew and the top is a firm and creamy condensed milk and passionfruit combination. What is not to love?
Type ‘passionfruit slice’ into Google and you’ll get this recipe twenty times. No one owns it. Not the Country Women’s Association ladies. Not Taste and not Gourmet Traveller. Pfft. My mum gave it to me, photocopied from the Gerringong Mayflower Village Cookery Book. We used that book for everything when I was growing up. It’s more of a pamphlet than a book, I guess, and Mum’s copy has almost disintegrated. A very well- loved friend. FULL of slices.
Makes 16 pieces.
Ingredients 8
150 g self-raising flour
90 g desiccated coconut, shredded
110 g white sugar
1 tsp vanilla extract
125 g butter, melted
395 g sweetened condensed milk
1 lemon, zested and juiced
2 passionfruit, fresh
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Method 5
Preheat your oven to 180°C (360°F) and grease and line an 18 × 28 cm (7 × 11 in) slice tin.
Mix the , , , and together and press into the prepared tin. Bake for 15 minutes. Allow to cool.
Turn your oven down to 120°C (250°F).
Mix the , , and the together. Spread on the cooled base and bake for 10 minutes. Allow to cool.
Slice, put it in a container and take it to friends.
