Image 4With Spring in the air what better time to serve a little treat with the tang of citrus and the sweetness of blueberry. I’m in Sydney this week and September is one of my favourite months and Sydney is gorgeous. Everything is in bloom and I enjoy my walks around the suburbs and down to the harbour.

I thought I would bake something to enjoy in the wonderful weather and a slice comes in handy for picnics, lunch boxes and just about any time you feel like something sweet.

Recipe

Image 10Ingredients

 

This recipe is in three parts and I’ve separated the ingredients and method.

Base

125g of unsalted butter (softened)

1/2 cup of caster sugar

2 free range eggs

1/2 cup of plain yoghurt

1 cup of plain flour

1/2 cup of almond meal

1 cup of blueberries (frozen or fresh)

Lemon curd

75 g butter chopped

3/4 cup of sugar

1 free range egg whisked

grated zest from one lemon

juice from one lemon

1 tsp of cornflour

Coconut topping

2 cups of desiccated coconut

1 cup of shredded coconut

1/2 cup of castor suar

1 free range egg whisked

 

Method

Preheat the oven to 180 degrees and grease and line a slice pan (I used a square one 23 cm x 23cm)

Lemon Curd

To make curd, place the butter, the whisked egg, sugar, lemon juice and lemon zest in a saucepan and  stir. When the butter is melted add the cornflour. Cook over heat for about 5 mins until mixture thickens then take off the heat and let cool.

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Base

Using an electric mixer beat the butter and sugar in a bowl until creamy. Add the eggs and beat again. Then add the flour and almond meal. Spread this over the base of the pan and then sprinkle 1/2 cup of blueberries over the mixture and bake for 20 mins. It should be golden. Set aside and let cool. When cool spread the curd over the whole slice.

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Coconut topping.

This bit is the easiest, just combine the two coconuts and sugar in a bowl and then add the egg. Make sure the egg is throughout the mixture, use a fork or your fingers. Then sprinkle on the top of the lemon curd and place back in the over for 20 mins or until lightly golden.

Set aside and when cooled, slice. Place a few more blueberries on top and serve. It’s delicious with cream or yoghurt too.

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