in

Passionfruit sour cream slice

8

Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Using a packet butter cake mix for the base and only a handful of other ingredients, this easy baked slice can be whipped up by anyone.

7 Ingredients


  • 440g pkt golden butter cake mix (see note)

  • 85g (1 cup) desiccated coconut

  • 125g butter, melted

  • 600g sour cream

  • 1 tbsp caster sugar

  • 2 tsp vanilla extract

  • 125ml (1/2 cup) passionfruit pulp (see note), plus extra, to drizzle

4 Method Steps


  • Step 1

    Preheat the oven to 180C/160C fan forced. Grease a 20cm square cake

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (440g pkt golden butter cake mix (see note)) pan. Line the base and 2 opposite sides with baking paper, allowing the paper to hang 5cm over the edges.


  • Step 2

    Combine the cake mix, coconut (85g (1 cup) desiccated coconut) and butter (125g butter, melted) in a medium bowl. Press the mixture evenly over the base of the prepared pan. Cook for 15-17 minutes or until lightly browned. Set aside to cool slightly.

  • Step 3

    Meanwhile, stir the sour cream (600g sour cream), sugar (1 tbsp caster sugar), vanilla (2 tsp vanilla extract) and passionfruit pulp (125ml (1/2 cup) passionfruit pulp (see note), plus extra, to drizzle) in a bowl until smooth and combined. Spread the sour cream mixture over the base. Cook for 25 minutes or until the sour cream has set. Set aside to cool in the pan. Place in the fridge overnight.

  • Step 4

    Cut the slice into pieces and drizzle over extra passionfruit pulp to serve.
8

Tell us what you think of this recipe!

Recipe Notes

  • Either discard the icing in the cake packet or reserve for future use.
  • You will need about 7 passionfruit for 1/2 cup pulp. 

 

Image by Vanessa Levis

Source link

Iceberg slice

Creamy lemon parmesan chicken