Triple-tested - for your success every time.
PASSIONFRUIT SLICE
Prep 30 mins + Chilling | Cook 15 mins | Makes 24
150 g butter, softened
¼ cup icing sugar
1 tsp vanilla essence
1 cup plain flour
½ cup self-raising flour
TOPPING
250 g white marshmallows
½ cup passionfruit pulp, plus extra to serve
½ cup milk
2 tsps lemon juice
600 ml tub thickened cream
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1. Preheat oven to moderate, 180 C. Lightly grease and line 18 x 28 cm slice pan with baking paper.
2. In a bowl, using an electric mixer, beat butter, icing sugar and vanilla together until light and creamy. Fold in combined sifted flours to form a soft dough.
3. Press dough evenly into pan. Prick base all over with a fork. Bake 15 mins, until golden.
4. TOPPING Combine marshmallows, passionfruit and milk in a heatproof bowl over a saucepan of simmering water. Stir constantly until melted. Stir in juice. Transfer to large bowl. Chill 45 to 50 mins, stirring every 15 mins, until slightly thickened.
5. Whip half cream and fold into marshmallow mixture. Pour over base. Chill overnight until set. Cut into squares.
6. Whip remaining cream. Top each square with a dollop of cream and a tsp of extra passionfruit pulp.
TIP: If you can’t find passionfruit pulp, you can substitute with pomegranate seeds or slivers of ripe mango.
CHOCOLATE CARAMEL NUT SLICE
Prep 25 mins + Chilling | Cook 40 mins | Makes 28
1 cup plain flour, sifted
½ cup brown sugar
½ cup desiccated coconut
125 g butter, melted
1½ cups chopped pecans
FILLING
395 g can sweetened condensed milk
60 g butter, melted
2 tbsps golden syrup
½ tsp salt
TOPPING
180 g dark chocolate, chopped
2 tbsps vegetable oil
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1. Preheat oven to moderate, 180 C. Lightly grease and line an 18 x 28 cm slice pan with baking paper.
2. In a large bowl, combine flour, sugar, coconut and butter. Mix well.
Press firmly into pan. Bake 15 to 20 mins until lightly golden. Cool.
3. FILLING In a medium saucepan, combine condensed milk, butter and syrup. Cook over medium heat 6 to 8 mins, stirring constantly, until golden (see tip). Stir in salt.
4. Sprinkle base with nuts and pour filling over. Bake 10 to 12 mins until firm. Cool completely.
5. TOPPING Place chocolate and oil in a heatproof bowl over a saucepan of simmering water. Stir until melted.
6. Pour topping over caramel filling. Chill 3 to 4 hours until set. Cut into squares to serve.
TIP: Make sure you don’t leave the stove and keep stirring, or mixture on the base and sides will burn.
DOUBLE CHOCOLATE & RASPBERRY SPONGE SLICE
Prep 10 mins | Cook 15 mins | Serves 12
4 eggs, at room temperature
1½ cups caster sugar
½ cup hot water
¼ cup cocoa powder
¾ cup plain flour, sifted
Cocoa powder, to dust
CHOCOLATE CREAM
½ cup white melted chocolate melts
300 ml thickened cream
125 g punnet raspberries, plus extra to serve
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1. Preheat oven to moderate, 180 C. Grease and line a 26 x 33 cm Swiss roll pan with baking paper.
2. In a bowl, using an electric mixer, beat eggs and sugar together until pale and thick. In a jug, stir hot water and cocoa together until combined. Fold into egg mixture.
3. Lightly fold in flour. Pour into pan. Tap once on bench to remove air pockets. Bake 12 to 15 mins. Turn straight onto a clean tea towel. Remove paper and cool.
4. CHOCOLATE CREAM Place melts and ¼ cup cream in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Cool slightly. Place remaining cream in a bowl. Using an electric mixer, slowly add chocolate to cream, beating until soft peaks form. Fold in raspberries.
5. Halve cake horizontally. Spread chocolate cream over one half. Place second half on top. Dust with cocoa. Serve with extra berries.
TIP: Keep refrigerated in an airtight container for up to a week. Return to room temperature to serve.
CHERRY RIPE SLICE
Prep 30 mins + Chilling | Cook 45 mins | Makes 24
90 g butter, softened
⅓ cup caster sugar
1 tsp vanilla essence
1 egg
⅔ cup self-raising flour
⅓ cup plain flour
90 g dark chocolate, melted
TOPPING
2 cups desiccated coconut 1 packet (100 g) red glace cherries, chopped
¾ cup buttermilk
¼ cup caster sugar
2 tbsps self-raising flour
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1. Preheat oven to moderate, 180 C. Lightly grease and line a 20 cm square cake pan with baking paper.
2. In a bowl, using an electric mixer, beat butter, sugar and vanilla together until light and creamy. Beat in egg. Fold in combined sifted flours.
3. Press mixture evenly and firmly into pan.
4. TOPPING In a large bowl, combine all ingredients. Spread over base.
5. Bake 40 to 45 mins. Cool in pan.
6. Drizzle with chocolate. Chill until chocolate is set before cutting into squares. Store in an airtight container.
TIP: Use floured fingertips when pressing base mixture into pan to prevent it from sticking.
PHOTOS: ROB SHAW/BAUERSYNDICATION.COM.AU
