Name: Blueberry, lime and passionfruit slice
Cook time: 75 min
Total time: 75 min
Ingredients: 6 egg whites; 1 1/2 cup ground almonds; 1 1/2 cup icing sugar, plus extra for dusting; 1/4 cup plain (all-purpose) flour; 1/4 cup self-raising flour; 1/2 cup desiccated coconut; 155 gram melted butter; 2 teaspoon finely grated lime rind; 155 gram fresh or frozen blueberries; 1/4 cup passionfruit pulp

Bursts of blueberries with the tang of lime and passionfruit come together beautifully in this gorgeous dessert. Perfect for morning or afternoon tea.

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Ingredients

6 egg whites

1 1/2 cup ground almonds

1 1/2 cup icing sugar, plus extra for dusting

1/4 cup plain (all-purpose) flour

1/4 cup self-raising flour

1/2 cup desiccated coconut

155 gram melted butter

2 teaspoon finely grated lime rind

155 gram fresh or frozen blueberries

1/4 cup passionfruit pulp

Method

1.Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.

2.Whisk egg whites in large bowl until frothy; stir in ground almonds, icing sugar, flours, coconut, melted butter and rind. Pour mixture into pan; sprinkle with blueberries, drizzle with passionfruit pulp.

3.Bake about 1¼ hours; stand slice in pan 10 minutes before turning, top-side up, onto wire rack to cool. Cut into rectangles; dust with sifted icing sugar to serve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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