Don’t you love reviving a recipe you used to made decades ago only to discover it is as delicious as your memories made it? I’d be nervous to try that principle with my Nan’s chow mein (think a lot of cabbage, beef mince and curry paste, there may even have been sultanas) or Mum’s apricot chicken (the one using the can of apricot nectar and the packet of french onion dip mix which I still see doing the rounds) but with this slice it was a delightful trip down memory lane.
Seriously, it’s probably been more than two decades since I started making this. I am fairly certain it is a Women’s Weekly recipe – how could it not be! When Mum had a piece she recalled this was one of the first recipes I made from go to wo on my own. So I was probably 10 or 12.
Pineapple Apple Slice
- 185g butter
- Finely grated rind of 1 lemon
- 3/4 cup caster sugar
- 2 eggs
- 1 cup plain flour
- 1/2 cup self-raising flour
- 410g can of crushed pineapple, well drained
- 480g can of pie apple
- Grease and flour a 22cm square cake pan and preheat the oven to 180C
- Cream the butter, sugar and lemon rind
- Add the eggs one at a time and beat well
- Fold in the flour, the batter with be thick
- Spoon half the mix into the base of the tin and spread evenly
- Top with the mixed tinned pineapple and apple
- Dollop spoons of the batter over the top and smooth out as best you can – this is not a precise science, it’s OK to have some of the filling sticking through
- Bake for 45 minutes, cool and then sift over some icing sugar.