sharing recipes from one generation to the next
The blogs I follow cover a vast range of genres. Posts about food, fashion and photography, creative writing and political satire, gardening, arts and handcrafts, social history and photography arrive on a daily basis from every corner of the globe into my WordPress reader. Since the Melbourne morning newspapers no longer engage me, I read blog post installments while I enjoy my morning coffee.
About a month ago a delicious looking photograph on Laura’s Mess caught my eye. I had a busy morning planned so after a quick perusal I saved the link onto my IPad reading list and moved on. Last week while looking for another recipe, the same photo distracted me from my purpose. This time I looked at the post thoroughly. I read the recipe three times, incredulous that it was wheat free, wahoo!
I was at my beach house when I first made Laura’s recipe. Having only limited equipment there, I made it entirely by hand and baked it in the one and only slab tin which was way too small. Consequently the base of the slice was much too thick but flavour was scrumptious. This less than perfect trial became the starting point for further development.
I like textural contrast, and a zing of freshness in any food and prefer sweet things to be barely sweet, so after reducing the sugar significantly, I added lemon zest and macadamia nuts to the original topping recipe. I spread a smear of berry jam on the uncooked base before I upended the whole bag of fruit into the tin without checking the weight. It was just the right amount to cover the base, and the jam prevented to berry juices from making the base soggy.
This is a seriously good fruit dessert/cake. It was wonderful served warm with whipped cream and luscious cut into neat squares and served for afternoon tea. Berries always seems luxurious to me, but the cost of frozen fruit is very reasonable, especially when bought as a weekly special.
1/3 cup berry jam
zest of 1 large lemon (2 teaspoons)
1/3 cup roughly chopped macadamia nuts
500g frozen mixed raspberries, blackberries, blueberries (no strawberries, they are too wet.)
Preheat the oven to 180C, bottom element only setting, no fan if possible.
Grease a slab tin 26cm X 30cm and line with baking paper.
In your food processor or by hand mix together the flour, baking powder and oats.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the coconut and sugar.
Set aside 2 cups (roughly 250g) of this mixture for the topping.
Mix the lightly beaten eggs into the remainder of the dry mix.
Press the dough into the slice tin pressing down firmly with the back of a spoon.
Mix the zest and chopped hazelnuts into the crumble ingredients for the topping.
Spread the jam over the base in the tin then top with the berries. Shake the pan to settle the berries into a single layer.
Sprinkle the crumble topping evenly onto the fruit
Bake until the base is firm and the topping lightly browned about 1 hour.
The slice should feel firm to touch.
Cool in the tin for 30 minutes then lift the slice from the tin and cut into squares
Serve warm with whipped cream or thick yoghurt, or allow to cool and serve with a cup of tea.