There has been a bit of reciprocal baking offering happening in the office recently - I'd mentioned to a couple of the people in finance (previously call-centre people like me), that if they were popping by, there might be some cake or biscuit or something for their trip back to their desks, and recently, they've been popping over and offering a slice or biscuit in return too (: One of these offerings was a lemon slice, which had a reputation already as being something worth savouring, since one of the guys in my team used to be in the same team as the person offering said slice. I didn't get much of a taste of this slice, seeing as I'd saved it for X to have a little bite after daycare, and judging from his reaction, it was indeed as tasty as my little corner bite led me to believe.
So this afternoon on Australia day, I went looking for something to bake while X was having his nap for the day. The electronic scales had an altercation with our cast iron grill plate last night, and kind of don't really want to measure anything anymore, so I'm back to the analog scales and measuring by volume. I had lemons, and also a couple of passionfruit about, so this recipe fit the bill nicely. The above picture is actually of the slice pretty much straight out of the oven, need to let it cool before I go slicing it up! Hopefully I'll remember to take a picture once we've sliced it up and had a taste (:
Lemon and Passionfruit Slice
Adapted from recipe at allrecipes.com.au
Preheat oven to 180°C. Line a slice pan (about 19cm x 29cm x 5cm *****) with baking paper. Cream butter and icing sugar until pale and fluffy, then stir in the flour. Press the mixture into the prepared pan.
Bake the base for about 20 minutes, or until lightly browned.
When the base is almost ready, make the topping - lightly beat the eggs with the lemon zest, then add the liquid ingredients, then the dry ingredients and stir until combined.
Take the base out of the oven, and pour the topping over the base. Return the pan to the oven and bake for another 25 minutes, or until top is crisp.
Let the slice cool in the pan, then cut into squares, dusting with icing sugar if desired. Hre's a pic of some slices:
And here's one showing evidence of passionfruit:
* I measured with a 1/4 cup scoop, and then weighed what the scoop picked up. It's closer to 40g than 50g if you were wanting to go by weight.
** I had half an idea to replace some of the plain flour with some almond meal but I'd already measured out the flour, so I put in a teeny tiny dash of almond extract instead.
*** Original recipe asked for a teaspoon's worth of zest. I was zesting the lemon anyways, and it looked to be about one lemon's worth of zest so I went with it.
**** I also went with a teeny dash of lemon essence, because it was there? I'm thinking it couldn't have been more than 1/8 teaspoon.
***** Original recipe asked for 1 cup, which is really 220g. Measuring 220g on analog scales isn't easy, and I've been reducing most of the 1 cup to 200g in the recipes I've been trying. We'll see how this goes with the lemon and passionfruit and how tart it is - at least I've still got the icing sugar dusting up my sleeve for adjustments!
****** Original recipe asked for pulp of just one passionfruit, but the passionfruit we had didn't look like they had much pulp so I put two in.
Adapted from recipe at allrecipes.com.au
- 100g butter, softened slightly
- 50g (1/4 cup) icing sugar *
- 150g (1 cup) plain flour
- A teeny dash of almond extract **
- 2 eggs
- zest of one lemon ***
- 1 tablespoon lemon juice
- A teeny dash of lemon essence ****
- 200g (just under 1 cup) caster sugar *****
- 50g (2.5 tablespoons) plain flour
- 1/2 teaspoon baking powder
- pulp of 2 passionfruit ******
Preheat oven to 180°C. Line a slice pan (about 19cm x 29cm x 5cm *****) with baking paper. Cream butter and icing sugar until pale and fluffy, then stir in the flour. Press the mixture into the prepared pan.
Bake the base for about 20 minutes, or until lightly browned.
When the base is almost ready, make the topping - lightly beat the eggs with the lemon zest, then add the liquid ingredients, then the dry ingredients and stir until combined.
Take the base out of the oven, and pour the topping over the base. Return the pan to the oven and bake for another 25 minutes, or until top is crisp.
Let the slice cool in the pan, then cut into squares, dusting with icing sugar if desired. Hre's a pic of some slices:
And here's one showing evidence of passionfruit:
* I measured with a 1/4 cup scoop, and then weighed what the scoop picked up. It's closer to 40g than 50g if you were wanting to go by weight.
** I had half an idea to replace some of the plain flour with some almond meal but I'd already measured out the flour, so I put in a teeny tiny dash of almond extract instead.
*** Original recipe asked for a teaspoon's worth of zest. I was zesting the lemon anyways, and it looked to be about one lemon's worth of zest so I went with it.
**** I also went with a teeny dash of lemon essence, because it was there? I'm thinking it couldn't have been more than 1/8 teaspoon.
***** Original recipe asked for 1 cup, which is really 220g. Measuring 220g on analog scales isn't easy, and I've been reducing most of the 1 cup to 200g in the recipes I've been trying. We'll see how this goes with the lemon and passionfruit and how tart it is - at least I've still got the icing sugar dusting up my sleeve for adjustments!
****** Original recipe asked for pulp of just one passionfruit, but the passionfruit we had didn't look like they had much pulp so I put two in.
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