Matthew Evans' apple and sour cream slice is a great way to use granny smith apples. While best eaten the day it's made, you can store any leftovers in an airtight container for up to four days.
- 200 g (1⅓ cups) self-raising flour
- 150 g (⅓ cup) caster sugar
- 90 g (1 cup) desiccated coconut
- 125 g unsalted butter, melted
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 300 g (1¼ cups) sour cream
- 2 granny smith apples
- 2 tbsp soft brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 2 hours
Preheat oven to 160°C. Grease a 25 cm square cake pan and line base and sides with baking paper.
Combine flour, caster sugar and coconut in a bowl. Add butter and vanilla, and stir well to combine. Press firmly into base of lined pan. Bake for 20 minutes or until light golden. Remove from oven and cool completely. Increase oven to 180°C.
Place eggs and sour cream in a bowl and stir until smooth. Peel, then coarsely grate apples. Squeeze out juice from apples, then spread evenly over slice base. Scatter over brown sugar, then spread sour cream mixture.
Bake for 20 minutes or until top has set and is starting to colour. Cool completely, then slice into 3 cm squares. Serve.
Photography by Alan Benson.
As seen in Feast magazine, Sept 2011, Issue 1.