Nothing says fresh and zingy like passionfruit. Those who know me know that I have a dislike of fruit bordering on the pathological but for some reason I do enjoy passionfruit in baked goods. Misses 6 and 8 are my opposite – they adore fresh fruit, but actively dislike passionfruit in baked goods. Sigh.
Anyway I had some passionfruit going begging and decided to whip up this easy peasy recipe on a Sunday afternoon. Miss 6 took exception to this, bemoaning her hatred of passionfruit in cakes & bickies… until she tried it. Of course she loved it. See, Mother really does know best.
In Australia this is called passionfruit slice and is renowned across the land as an old-fashioned fav but I am slowly learning to speak international cake language, so for my friends in America I have renamed it passionfruit bars. I tweaked a recipe from taste.com.au
150g butter, diced, at room temperature
1/3 cup caster sugar
1 teaspoon vanilla essence
1 cup plain flour
1/4 cup self-raising flour
2 tablespoons milk
395g can sweetened condensed milk
1/4 cup fresh lemon juice
1/4 cup passionfruit pulp
LET’S GET TO IT:
Preheat oven to 180C and grease and line a slice tin approx 18cmx22cm.
In bowl of electric mixer beat butter, vanilla and sugar until creamy.
Beat in egg.
Fold in combined flours and milk.
Scrape into ban and smooth using a palette knife.
Bake for 15-ish minutes, until pale gold and cooked trough.
Set aside for five minutes, then make topping:
In a large bowl whisk together the condensed milk, lemon juice and passionfruit pulp together.
Pour or ladle over the base and bake for another 15 minutes.
Cool on bench, then place in fridge for another or so.
When cold cut into bars.