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Thursday, October 11, 2012

A slice or two

Today I am sharing two slice recipes that I have recently baked.  They are both easy to make, taste delicious and freeze well.  If you cut them into squares prior to freezing your life is even easier next time you need something sweet.  


Banana slice.  Recipe from CWA Classics.

1 cup self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg or cloves
60 g softened butter or margarine
1/2 cup sugar
1 banana, mashed
1 egg
1/4 cup milk
1/4 cup chopped walnuts

Icing
1 tablespoon butter, melted
1 teaspoon hot water
lemon juice, to taste
icing sugar

Preheat oven to 180°C.  Grease a 15-cm x 25-cm slice tin.  (I like to line tin with baking paper)

Sift flour and spices into a bowl.  In a separate bowl, cream butter and sugar, then add the mashed banana and beat for 2 minutes.  Add the egg and beat well.  Mix in the milk and flour mixture alternately.  Stir in the walnuts.  Put into prepared tin and bake for 25-30 minutes.  

To make the icing, combine the butter with the water and lemon juice and add sufficient sifted icing sugar to achieve the desired consistency.

While the slice is still warm, spread with lemon icing and cut into squares.  

*I found it easier to cut the slice into squares once it had cooled.


Lemon and coconut slice.  Recipe from Donna Hay magazine, Feb/Mar 2011

1 1/4 cups (185g) plain flour, sifted
3/4 cup (60g) desiccated coconut
1/2 cup (110g) caster sugar
1 teaspoon vanilla extract
125g cold butter, chopped
icing sugar for dusting

lemon filling
4 eggs
2 egg yolks, extra
2 cups (440g) caster sugar
1/3 cup (50g) plain flour, sifted
1 tablespoon finely grated lemon rind
1 cup (250ml) lemon juice

Preheat oven to 180°C (350°F).  Place the flour, coconut, sugar, vanilla and butter in the bowl of a food processor and process until mixture just comes together.  Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper and bake for 20-25 minutes or until golden.  Set aside.

Reduce oven temperature to 160°C (325°F).  To make the lemon filling, place the eggs and extra yolks in a bowl and whisk to combine.  Add the sugar, flour, lemon rind and juice and whisk until smooth.  Pour the mixture over the cooked base and bake for 20-25 minutes or until just set.  Refrigerate for 2 hours or until firm.  Dust with icing sugar to serve.  Serves 10.

Do you cook slices?
Do they remind of cake stalls or visits to elderly relatives?
I hope you enjoy these two!

12 comments :

  1. you always whip up the most delicious looking dessert:)!

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  2. Your lemon slice was delicious Jane! I must raid someones egg and lemon stash..

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  3. These look delicious! I have such a sweet tooth that I'm dying for a nibble :)

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  4. Mmm..that lemon coconut slice sounds so yum! I'll have to try it as soon as we have some more ripe lemons!
    Thanks for sharing the recipes :-D
    xo

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  5. Thanks for posting the recipes Jane. Just right to bake for everyone after cider making on Sunday.

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  6. I have just discovered your lovely blog...I too have made the banana slice after finding it in the CWA Classics recipe book. There seems to be quite a few easy, but yummy looking slices and biscuits in that book that I want to try. The lemon coconut slice looks delicious, I will be giving that one a go. Thankyou for the inspiration. x

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  7. Oh Jane, that lemon slice.... my mouth is watering!

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  8. Your lemon slice looks divine. Thanks for the recipe. I need ideas for cake stalls and this looks perfect.

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  9. Perfect timing - I have a couple of tired bananas that need a good home! Will also definitely try the lemon slice because I'm a sucker for anything lemon, and have 4 dozen eggs languishing in the fridge from our enthusiastic chooks!!

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  10. I have a very similar lemon and coconut recipe. I love anything lemony. . . and am currently on a slippery slope back into the land of sugar after many months sugar free!!

    rachel xox

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  11. i don;t make enough slices! jane the lemon one looks divine, so juicy.

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  12. Oooh, the lemon ones looks very good, Jane! I can't do bananas though..

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Hello and welcome. I will try to reply to all comments eventually because I love the conversation! Jane