Passionfruit Slice

An old-fashioned baked passionfruit slice with a light cake base and a creamy passionfruit topping. The perfect morning tea slice!

5 from 73 votes

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Course: Brownie/Slice

Cuisine: Australian recipe, western

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 245kcal

Cost: $5

Preheat oven to 160 degrees celsius fan-forced. Grease and line an 18X28cm rectangular slice pan with baking paper and set aside.
Sift the self-raising flour into a large bowl.
Add the caster sugar, coconut and melted butter. Mix together until a dough forms (use your hands if it's easier).
Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon.
Bake in the oven for 10-12 minutes or until lightly golden. Set aside to cool slightly.
Whisk the sweetened condensed milk, lemon juice and passionfruit pulp together in a bowl (it will thicken slightly).
Pour the mixture over the top of the cooled slice base.
Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched). Leave in the pan to cool completely before cutting into slices.

Preheat oven to 160 degrees celsius fan-forced. Grease and line an 18X28cm rectangular slice pan with baking paper and set aside.
Place the butter into the Thermomix bowl and melt on Speed 2, 90 degrees for 2 minutes.
Add the coconut, caster sugar and self raising flour. Knead on Interval Speed for 1 minute. Press the mixture firmly into the prepared tin and smooth the top with the back of a spoon.
Bake in the oven for 10-12 minutes or until lightly golden. Set aside to cool slightly.
Place the sweetened condensed milk, lemon juice and passionfruit pulp into the Thermomix bowl. Mix on Reverse Speed 3 for 20 seconds.
Pour the mixture over the top of the cooled slice base.
Place back into oven for 15 minutes (or until the passionfruit layer has set when lightly touched). Leave in the pan to cool completely before cutting into slices.

RECIPE NOTES & TIPS

Use the back of a spoon or a flat-bottomed glass to press the base firmly into the tin.
Don’t overbake the base—it should be lightly golden, not crisp.
The filling will look slightly wobbly when it comes out of the oven; it firms up as it cools.
Use fresh passionfruit pulp for extra tang, but tinned works perfectly too.
Always let the slice cool completely before cutting; otherwise, the filling will tear.
Store in an airtight container at room temperature for up to 4 days.
Not suitable for freezing (the filling doesn’t hold well once thawed).