Kitchen Cabinet: Annabel Crabb's passionfruit and burnt honey nu

Updated at: Tue, 26 Sep 2023 05:23:59 GMT

Step 1

1.To make the slice, preheat oven to 180°C fan-forced. Line a non-stick lamington pan (22x28cm and 5cm deep) with baking paper.

Step 2

2.Place the plain flour, caster sugar, fine semolina, ground almonds, desiccated coconut and baking powder in a large bowl and mix together using a whisk.

Step 3

3.In a separate bowl, mix together eggs, Greek yoghurt, olive oil and orange zest until combined well.

Step 4

4.Add the wet to the dry and fold it in with a rubber scraper or similar. Scrape the batter into your lined lamington pan.

Step 5

5.Bake for 25–30 minutes until the skewer comes out clean and the slice looks slightly brown on top. Set aside to cool.

Step 6

6.Make the syrup by placing the honey in a small saucepan over a medium heat until it starts to bubble; swirl it around regularly and take off the heat when it just starts to brown/burn.

Step 7

7.Add in the orange juice and bring back to the boil and simmer until it has reduced. Take off the heat and when it has cooled from boiling just a tad, stir through the passionfruit.

Step 8

8.Poke a lot of little holes in the slice using a toothpick or skewer. Pour 2/3 of the syrup over the cooled cake to soak in. Leave the cake to absorb syrup for 2 hours before serving.

Step 9

9.Create the topping by toasting the nuts separately, in the grill or a dry frying pan.

Step 10

10.Add them back into the pan with the remaining 1/3 of syrup and slightly heat while stirring so that all nuts are covered in syrup. Pour onto the cake and they will set firmly on top of the cake.

Step 11

11.Serve in small squares with sour cream, crème fraîche or yoghurt.

1 liked

0 disliked