Mix. Bake. Eat. Three simple parts to making my utterly scrumptious, soft, textured slice. A manageable recipe with minimal washing up for home cooks of all levels!
I baked this slice this afternoon, just before my children arrived home from school and university and it has already disappeared. Only crumble crumbs left. Hats off to enthusiastic eaters!
125 ml olive oil
250 g sour cream
2 large eggs (organic or free range)
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp Queen vanilla essence
250g carrots roughly grated (about 2 large carrots)
1 large or 2 small apples, peeled and roughly grated
Pulp and seeds from 2-3 passionfruit depending on how juicy they are
¾ cup raw caster sugar
2 cups plain wholemeal spelt flour or white spelt flour
4 tsp baking powder
1 ½ cups rolled oats (not instant)
75g unsalted butter, melted
2 tsp sesame seeds
1 TBL sunflower seeds
1 TBL Pepitas/Pumpkin seeds
3/4 cup icing sugar mixture
Pulp and seeds from 3 passionfruit
1 tsp boiling water from the kettle
Preheat oven to 180 degrees fan forced.
Lightly grease a rectangle baking tin measuring about 30cm x 20cm (5cm deep). I use a brownie tin. *TIP: To line the tin, tear off a piece of baking paper that is 20 centimetres wider than your actual tin. Press this against the base making sure that the extra paper hangs over the sides. You do not need to line the shorter ends of the tin as long as they have a light coating of butter.
Using a wire hand whisk, mix together the olive oil, eggs and sour cream until combined and bubbly.
Add the remaining ingredients and stir briefly until just combined. Don’t over mix, or your slice will be stodgy instead of soft.
Scrape into your prepared baking tin and smooth the surface.
Using the same bowl, mix all of the crumble ingredients together. Spoon this mixture over the batter.
Bake in the oven for 40 minutes, until a light golden colour and the mixture has just come away from the sides of the pan. Do not overcook or the slice will become dry.
Leave in the tin for 10 minutes to settle and meanwhile, make the passionfruit drizzle icing. This involves putting all of the ingredients into a small jug and whisking with a fork. *TIP: Measure the boiling water – 1 tsp is all you need otherwise the icing will be too watery.
Hold the overhanging baking paper in each hand and neatly lift the slice onto a cooling rack.
Use a sharp knife to cut into 20 – 24 pieces depending on the size you prefer.
Drizzle the passionfruit icing casually across the top of the slice, allowing it to drizzle in between the cut crevices.