Rustic Sour Cream Slice with Passion Fruit Drizzle

I love thinking about sweets. What will I make? What will I add to this and what will I mix with that? What will I serve it on? Who will I invite over to enjoy said sweets? Which tablecloth will I use?????? I love every little thought it takes to create them......and this one was no exception. Passion fruit is a favourite of mine but it wasn't always that way. As a kid I didn't like passion fruit one bit. I can't really remember why but it took a lot of pavlova to get over it. Finally, now, I can say I love it. It's so refreshing and versatile and nothing says Summer more than fresh passion fruit drizzled over something delicious....

ingredients

110g unsalted butter, softened
1/2 cup caster sugar
1 egg
1/2 cup sour cream
1 teaspoon lemon zest
1 and a 1/2 cup self raising flour
2 fresh passion fruit or 1-2 tablespoons tinned passion fruit
1 cup icing sugar mixture

how to make your Rustic Sour Cream Slice with Passion fruit Drizzle

Pop the oven on to 180C. Line a slice tray with baking paper and set aside.
In a bowl add the softened butter and the sugar. beat with an electric mixer until light and creamy. Add the egg and beat again until combined. Add the sour cream, zest and flour and mix well with a spoon. Then spoon into your slice tin. Level out. The mix is fairly wet but don't worry. Pop it in the oven and bake for 18 mins or until a skewer inserted comes out clean.

When it's ready take out of the oven and leave out to cool. Cut into slices and prepare icing just prior to eating. So you could make the slice earlier in the day (don't pop it in the fridge) just place a tea towel over it and keep in a coolish spot. Prior to serving, sift the icing sugar mixture into a bowl and add the passion fruit. Stir through. Cut into slices, place on your serving plate and drizzle a little of the 'drizzle' over each slice. Serve. The slice is best eaten on the day it is made. It will go hard if kept in the fridge so keep it out and enjoy it!

enjoy!

The Gruffalo likes Sweet Potato, Banana and Honey Slice!

Sounds weird but tastes delicious, I promise.

"Bake your Cake and eat it too" by Tamara Milstein was the very first cookbook I bought myself. It was all about cakes (what else!) If you see it around I definately reccomend it. It might look a little ancient as the book is broken up into regions, for example: The cakes of Europe; The cakes of Asia Pacific and so on. But there is so much to learn and gain with this book; so many techniques, so many different flavours - I myself have made the Vietnamese Mango cake, the Greek coconut and fig cake and the Indian carrot cake, to name just a few. One of my favourites from this book was a 'Sweet Potato Date Cake' (from the Middle East secton of course) I'd been thinking about that cake eversince I made the Sweet potato, chickpea and risoni salad; but I wanted to make it mine. So I ditched the dates, the walnuts, the nutmeg and the cinnamon, decided it would become a slice, adjusted the butter, sugar and flour and added some ripe banana and a wonderful Lavender honey. The result? Something that the little ones love (and my love affair with sweet potato continues...)

ingredients

1 large sweet potato, after you have peeled it you will need 300g, cubed
100g unsalted butter, cubed and softened
90g caster sugar
2 eggs
100g Self raising flour
1 mashed banana
1-2 tablespoons honey (or approx 30g - I used lavender honey by Bees in Bowties)

how to make your Sweet Potato, Banana and Honey Slice

First of all, peel your sweet potato and chop into bite size pieces. When you have 300g, pop it into a microwaveable container with 1/2 cup of water, cover loosely and microwave for 5 mins. Check that they are all cooked through. Drain off the water, mash with a fork and set aside to cool. At least 20 minutes.

Pre-heat your oven to 180C and line a slice tin with some baking paper. Beat the butter and sugar with an electric mixer then add the sweet potato. Add the eggs one at a time and beat well after each addition. Add the flour, the mashed banana and the honey. Mix through with a spoon then pop into your tin, levelling the mix. Bake in the oven for 30 mins or until a skewer comes out clean. Cool slightly, dust wth some icing sugar and cut into slices. Makes approx 18 squares. Yum!

If you wanted to go totally crazy (and why not!) you could top the slice with a cream cheese frosting. 500g cream cheese, softened; 1 tsp vanilla extract; 3 1/3 cups (500g) icing sugar - beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy. Spoon onto slice and serve. If there were no allergies you could even sprinkle over some toasted walnuts.

Thank you Katrina for the tix to The Gruffalo show and a big HI to the girls in my mothers group who read my blog!