Ingredients
Method
1.Preheat oven to 170°C (regular).
2.Put the softened butter in the bowl of a food processor and process until whipped, then add the icing sugar and process until light in colour (creamed). Stop the machine and scrape down the sides once during mixing.
3.Sprinkle over the flour and process until the mixture starts to form a ball. Tip into a non-stick Swiss roll tin (32cm x 24cm), lined with baking paper, and press flat. If the mixture is sticky, keep your fingers dusted with flour. I prefer to make a paper case for the tin, which makes removing the slice easy.
4.Bake for 15 minutes, until just starting to colour, then remove from the oven.
5.While the base is cooling, make the topping.
6.Tip the granulated sugar into the bowl of a food processor and pour in the eggs. Process for 1 minute. Transfer the mixture to a bowl, then sieve over the flour and baking powder, and add the passionfruit pulp, lemon zest and juice. Mix together with a large spoon.
7.Pour the mixture onto the base (it will fill the tin), then return the slice to the oven and bake for a further 30-35 minutes, or until golden in colour and firmish to the touch. Cool in the tin, then dust with icing sugar and cut into squares. Transfer to an airtight container when cool.
Tip: If you don’t have a food processor, cream the butter and icing sugar with a hand-held electric beater or with a wooden spoon and work in the flour. For the topping, whip the sugar and eggs together with a rotary beater. To make a paper case: Place a piece of baking paper inside the tin and mark out the creases by pressing with a finger. Then, on your work surface, make the creases more defined. Mitre the corners together and secure with metal paper clips. Slip the paper case inside the tin.
Note
