Besides the satisfaction of feeding the long queue of hungry kids, one of the good thing being a volunteer at the school tuckshop is to learn new recipe. I first came across this apple slices through a funding raising event, it was the best slice for the day! It bet all the cupcakes and sweet tart. While the taste of this slice still fresh in my mind, I find it selling at our school tuckshop. It must be a very common slice but I have never seen it before. The two slices that I have are quite different (one not baked for the topping and the other baked with a sprinkle of cinnamon) and I prefer the first one I have at the fundraising. After searching recipes from the internet and a bit of modification, this is what I make to my liking. Crispy coconut, buttery base with the fresh taste of soft apple and custard cream topping with a hint of cinnamon. What can you ask for more than that?
For the Base:
1 1/3 cups self-raising flour
2/3 cup caster sugar
1 cup desiccated coconut
125g butter, melted
1 teaspoon vanilla
For the filling:
2 1/2 large Granny Smith green apple
plus 2 tablespoons brown sugar
1/2 cup water
For the topping:
250g lite sour cream
1 egg, beaten
- Line a slice pan with baking paper. Preheat oven to 180c.
- Mix the dry ingredients of the base into a mixing bowl, add in melted butter and vanilla till all mixed. Add to the baking pan and press to flatten the base evenly. Bake for 20 minutes.
- Peel, core and cut the apple into cubes. Add the apple into a saucepan with water and sugar, bring it to the boil. Turn down to medium heat and simmer until the apple is cooked and the water nearly evaporated.
- Drain off excess water and spoon in the apple onto the base.
- Beat together the sour cream and egg, sprinkle with a little cinnamon. Put the slice back to the oven and bake for another 15-20 minutes at 160c.
- Cool the slice in pan before cutting. This slice is best serve on the day of cooking.