A reader recently commented on my Apple Pie Slice post that 'Australians love their slices.' I hadn't really thought about it before, but I think she was right! Where other countries may make a pie we are more likely to bust out a slice. When we are asked to 'bring a plate' you can guarantee that a slice, (or two) will be among the offerings.
We just have a thing for layering deliciousness in a slice pan and this classic Cherry Ripe Slice is no exception.
Well, almost classic, it doesn't actually have any cherries in it and I have made my usual tweaks. Unfortunately it doesn't mean we can classify this slice as as healthy, but it does make it a bit less indulgent.
I've reduced the sugar and and I've used wholemeal flour. Apple sauce is used to reduce the amount of butter used and I've also used coconut oil instead of copha - who needs hydrogenated fats?
And why a Cherry Ripe slice with no cherries - I have an aversion to glace cherries, they just don't look right to me. So I use dried cranberries instead.
But I promise you'll never notice the difference in the taste.
Cherry Ripe Slice
- 1 1/2 cups wholemeal plain flour
- 100g butter, melted
- 50g apple sauce
- 1/4 cup brown sugar
- 400g condensed milk
- 100g desiccated coconut
- 100g shredded coconut
- 150g dried cranberries
- 200g dark chocolate
- 50g coconut oil
- 1 tsp baking powder
- 3-4 drops natural pink food colouring
- Pre-heat oven to 170 degrees. Grease and line a slice tin.
- Combine melted butter, apple sauce and brown sugar in a bowl. Add flour and baking powder and combine well. Press mixture into slice pan and bake for 12-15 minutes or until golden.
- Meanwhile combine condensed milk, coconut and food colouring and mix well. Spread onto warm biscuit base.
- Place chocolate and coconut oil in a glass bowl and melt in 30 seconds bursts in the microwave. Spread chocolate over coconut layer and place in fridge to set.
Tell me, do you think baking a slice is an Australian thing to do?