{.coconut & berries slice.}

by devourslowly

Hey guys – COMFORT FOOD ALERT!

This recipe is user friendly, adaptable and totally do-able after a long day work.  My trick is to pop it in the oven while you cook dinner.  By the time it is cooked and cooled you will be able to eat it straight away 🙂 

Before revealing all, let me say this: the original recipe was so butter-and-sugar-heavy I literally felt my arteries hardening just reading it.  Recipes are just there for inspiration – as long as you get the consistency/texture right there is no reason why you should not have fun with cooking/baking.   Traditional Kiwiana slices are crumbly at the bottom and softer/more chewy on top – that is why slice bases are often made with cookie crumbs squished together.  Get the texture right for both layers and Bob is your uncle.

INGREDIENTS

Crumbly base

  • 125g butter
  • 220g flour
  • 60g ground almond
  • 85g coconut sugar (My own concoction of crushed organic cane sugar and dried flakes of coconut.  I keep a jar of this lying around just in case I want some coconut flavoured sugar.  You can do this with virtually anything you have such as fennel seeds, cinnamon and vanilla.  Alternatively, just use sugar)

Berries topping

  • 300g homemade mixed berries preserve which I happen to have (or you can just use berries fresh or frozen)
  • 4 organic eggs
  • 1 tsp baking powder
  • 1 tsp spice (I used nutmeg but you could easily use cinnamon, mix spice or whatever is available)
  • 60g flour
  • a dash of vanilla extract
  • 100g desiccated coconut or coconut flakes

RECIPE

  1. Oil and line a standard 20x30cm baking tin – make sure you leave a generous overhang of baking paper at the ends.
  2. Preheat oven to 180°C on bake.
  3. Put all crumbly base ingredients into a mixing bowl, rub together using clean hands until mixture resembles cookie crumbs.  (for the super-busy-time-challenged-high-power-corporate-executives I suggest crushing digestive biscuits and mix in a bit of butter – you will still need to do the crushing and rubbing which really takes up the same amount of time as my flour mixture)
  4. Press mixture into the baking tray – smooth the top as much as possible (some recipes call for the use of a spatula or anything flat… I just use my fingers and press it as flat as possible).
  5. Bake for 30 minute until golden brown.
  6. Meanwhile beat the four eggs until pale, fluffy and doubled in volume.
  7. LIGHTLY beat in spice, baking powder and flour.
  8. Spoon in preserve (or berries) and coconut.
  9. Take the base out of the oven when done, turn the oven down to 150ºC and change the setting to fan bake.
  10. Pour the egg mixture on top of the base and bake for one hour.
  11. Half and hour into the baking check the colour of the topping and rotate the tray by 180º to ensure the slice rises evenly.
  12. Cover with tinfoil if you think the top layer is browning too fast.
  13. Remove from oven when cooked, cool in tray.  This is perhaps the hardest step because we all want to enjoy the fruit of our labour without delay but cutting a slice too soon will ruin its cross sections and turn everything mushy.  Cool it out of your sight if you must but COOL IT before cutting it.
  14. Lift the slice out of the tray using the two overhanging ends of the baking paper and cut to your heart’s desire.
  15. For effortless presentation sift a thin layer of icing sugar over the top.

I have been snacking on these slices at work with hot chai tea (proper chai tea, non of that milky chai nonsense) and it is heavenly!  Hope you guys have fun with your slices too!

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