Kitchen Cabinet: Annabel Crabb’s passionfruit and burnt honey nut slice
1 year ago
Karen Andrews #KarenAndrews
Former home affairs minister Karen Andrews made headlines in 2021, when she declared she had a gutful of the blokey environment at Parliament House, and as a woman who cut her teeth as a mechanical engineer in power stations, she knows what she’s talking about.
Karen is the first Queensland woman ever to become a federal cabinet minister. She’s the only woman ever to have been minister for industry. And this Gold Coast Liberal MP has said she’s not recontesting her seat at the next election; I want to find out why. I’m taking her a passionfruit and burnt honey nut slice topped with toasted nuts.
Baking
Fruit
Snacks and Treats
Biscuits and Slices
IngredientsFor the slice:For the syrup:For the toasted nut topping (aim for around 300g nuts in total):Method
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.
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.
3.In a separate bowl, mix together eggs, Greek yoghurt, olive oil and orange zest until combined well.
4.Add the wet ingredients to the dry ingredients and fold it in with a rubber scraper or similar. Scrape the batter into your lined lamington pan.
5.Bake for 25–30 minutes until the skewer comes out clean and the slice looks slightly brown on top. Set aside to cool.
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.
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.
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.
9.Create the topping by toasting the nuts separately, in the grill or a dry frying pan.
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.
11.Serve in small squares with sour cream, crème fraîche or yoghurt.
Posted 1h ago1 hours agoMon 11 Sep 2023 at 9:45pm, updated 17h ago17 hours agoMon 11 Sep 2023 at 5:54am
Cooking, Food and Cooking, Food and Drink, Recipes, Federal Parliament
