150g butter, softened
⅔ brown sugar, firmly packed
¾ cup pecans, finely chopped
1 carrot peeled, grated
225g can crushed pineapple, drained
⅔ cup self raising flour
⅔ cup plain flour
½ cup buttermilk
2 eggs, lightly beaten
160g cream cheese
20g butter, softened
1½ cups pure icing sugar, sifted
1 passionfruit, pulp
Preheat oven to moderate, 180C. Lightly grease and line and 18cm x 28cm slice pan with baking paper.
In a medium bowl, using an electric mixer, beat butter and brown sugar together until pale and creamy. Stir in pecans, carrot and pineapple.
Fold sifted combined flours into creamed mixture alternately with combined buttermilk and eggs.
Pour mixture into pan and smooth the surface. Bake for 25-30 minutes, until cooked when tested with a skewer. Cool for 15 minutes, before transferring to a wire rack to cool completely.
To make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until pale and creamy. Add icing sugar and passionfruit, beating until smooth. Spread icing over cooled slice. Cut into squares to serve.
- Carrot can be replaced with zucchini.
- Strain seeds from passionfruit pulp if preferred.
- To test slice, insert a skewer in the centre. It should be clean and dry when removed if slice is cooked.
You may also like