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.
So in our house this is called Bec’s Rotary Cake because once you’re listing three ingredients in the name of a dish, why not personalise it.
I adore this cake. It takes carrot cake to a place where I actually like it. I added in half a cup of raisins because mmmm raisins.
Bec’s rotary cake
- 2 cups self raising flour
- 1/2 tsp bicarb
- 2 tsp cinnamon
- 1 cup caster sugar
- 3 eggs
- 1 cup vegetable oil
- 1 tsp vanilla
- 2 cups grated carrot
- 3/4 cup dessicated coconut
- 1/2 cup walnuts
- 1/2 cup crushed pineapple, well drained
- 1/2 cup raisins
- Preheat oven to 180C and grease a 24cm round tin
- Combine the dry ingredients in a bowl
- Make a well in the centre and add the eggs, oil and vanilla then mix well
- Fold through the carrots, walnuts, coconut, pineapple and raisins
- Bake for 45-50 minutes or until pulling away from the edges of the tin and springs back at a gentle touch.
A trio of icings
I have been pining for old fashioned pineapple tarts that traditional bakeries make. The ones with a short pastry, pineapple filling, moch cream and topped with passionfruit icing. Linda helped by providing the pineapple filling recipe from the Presbyterian Ladies’ Cookbook or some such treasure trove of old fashioned pre-world war II (apparently) delights.
Pineapple Passionfruit tartlets
- 1 medium pineapple, sliced very finely then diced (easier to do this if the pineapple is cold)
- 1/2 cup sugar
- 1/2 cup water
- 1 tbs cornflour
- 2 tbs water
- 1 egg yolk
- Combine the pineapple, sugar and water in a saucepan and bring to a gentle boil to cook for 10 minutes
- Combine the cornflour, water and egg yolk then stir into the pineapple and cook until thickened
I can’t tell you how making this, then tasting it made me feel. I was jettisoned back to my childhood and the fact that I now had the recipe to make whenever I feel like it was so empowering and exciting! Next
- 125g butter, softened
- 80g icing sugar
- 1/3 cup milk, warmed
- 1/2 tsp vanilla
- 2 tbs boiling water
- Beat the butter and sugar until pale and fluffy
- Add the combined milk, vanilla and water a little at a time until all incorporated
- Just try not to eat this straight from the bowl.
- 1 1/2 cups icing sugar
- 30g butter, softened
- 1 passionfruit
- 1 1/2 tbs boiling water
- Beat the icing sugar with the butter and water by hand
- Add the passionfruit by spooning the pulp into a small strainer then push the juice of one half of the passionfruit through, adding some of the seeds to dot the icing.
- You might need to add more passionfruit depending on the texture. You want it somewhere between being spreadable and being a glaze. (in the picture above, my first attempt, the icing was a bit too stiff)
- 4 cups plain flour
- 350g unsalted butter
- 1/4 – 1/2 cup cold water
- Rub the butter through the flour
- Add enough water to bring the dough together
- Flatten to a disc and refrigerate for 30 minutes
- Roll out to quite thin and line 12 1/4 cup tartlet cases. Prick bases and bake in 180C oven until golden.
This pastry recipe is the one I use for everything. I very rarely make a sweet shortcrust pastry as I find using straight shortcrust helps counterbalance the sweetness of a pie filling. The following pastry however, is perfect for a neenish tart, where the pastry is really a major part of the experience. It is much more like a biscuit crust.
To build the tartlets
- Spoon some pineapple into the base
- Top with moch cream and smooth surface
- Spoon over icing with a palette knife and smooth off.
Pastry for Neenish Tarts
- 125g soft butter
- 1/3 cup caster sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 1/2 cups self-raising flour
- Using an electric mixer with paddle attachment, beat together the butter and sugar for 4 minutes until pale and fluffy
- Add vanilla and egg and beat until combined
- Stir through the flour then wrap in plastic wrap and refrigerate for 20 minutes
- Roll out to 3mm thick and line 12 1/4 cup capacity tartlet tins
- Prick bases and bake at 180C for 10 minutes.
- 1 1/2 cups icing sugar
- 30g butter, softened
- 1 tbs water (you can use sherry for a grown-up version)
- 1 1/2 tbs cocoa powder
- 1 tsp lemon juice
- Beat the icing sugar, butter and 1 1/2 tbs of boiling water by hand
- Divide the mixture in half. Either add 1 tsp of sherry or the 1 tsp of lemon juice to one half and set aside
- Add remaining sherry to cocoa and stir to combine then mix in to remaining icing
To build the tarts
- Fill the pastry case with a spoon of jam
- Top with moch cream and level out
- Using a small palette knife ice half of each tart with the chocolate icing then ice the other halves with the lemon/white icing, smoothing to edges.
It’s best we not speak of just how many I ate.