Yuzu crumble slice
Tip - This dessert can be made 1-2 days prior and is best stored in the fridge. If you can’t get your hands on yuzu juice, lemon or lime can be easily substituted.
Ingredients
Makes 8 mini loaf slices
Base and Topping
- 1 ½ cups SR flour
- 1 ½ cups desiccated coconut
- ½ cup caster sugar
- ½ tsp vanilla paste
- 1 egg
- 185g melted butter
Yuzu curd filling
- 60g yuzu juice
- 60g butter
- 100g caster sugar
- 1 egg
- Pinch salt
MEthod
1. Preheat oven to 180 degrees.
2. Grease and line 8 individual slice tins.
3. To make the curd filling, place all ingredients into a small saucepan and cook over a medium heat, stirring softly for approximately 5-6 minutes or until it starts to thicken. Mixture will still appear thin; however, it will thicken once baked in the oven.
4. In a clean bowl, combine the flour, coconut, and sugar with a wooden spoon. Mix in the melted butter, egg and vanilla.
5. Press half of the mixture evenly into the prepared tins.
6. Cover the base with the curd mix.
7. Crumble the remaining topping mixture over the curd.
8. Bake for 20-25 minutes till golden brown.
Meet Cara
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
