I came across this recipe in my grandmother’s handwriting on a piece of paper tucked into an old exercise book, where she’d written out her favourite recipes and stored others clipped from magazines and the sides of packets. What a treasure trove. There was even a letter from my aunt among them, dated 1974. I remember her making this slice, and I thought I’d give it a go for old-time’s sake (with a couple of tweaks, of course, to make it my own). It turned out crumbly and gooey, and just as delicious as I recalled … great with a glass of Barbadillo Pedro Ximenez, though Nanna served hers with a cup of tea.
Makes about 20 pieces
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 cups dark muscovado sugar
- 1/2 teaspoon baking powder
- 150g walnut pieces, roughly chopped
- 1 1/2 cups shredded coconut
- 1 cup self-raising flour, sifted
- 1/4 cup castor sugar
- 125g salted butter, melted
Preheat oven to 180°C.
Make coconut base: combine all ingredients and press into a non-stick slice tin measuring about 30 x 20cm. Bake for 15 minutes.
Meanwhile, using an electric mixer, whisk eggs, vanilla and sugar together for a few minutes, until pale and creamy.
Add baking powder and whisk briefly to combine.
Fold in walnuts.
Spread over coconut base and return to oven for a further 25 minutes or so, until topping is well browned.
Set aside to cool, turn out of tin, cut into squares and serve.
Have you got a favourite ‘nanna’ recipe you’re happy to share?
Roberta Muir is a food, wine and travel writer and manager of the Sydney Seafood School. Visit her website for more recipes and insights. Visit Sydney Seafood School for great seafood recipes, answers to frequently asked questions and the full program of Sydney Seafood School cooking classes. YourLifeChoices members are invited to use the promo code YOURLIFE for a 25 per cent discount off any class held in September and October. See the schedule of classes here.
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