Another interesting recipe from ‘A Treasury of NZ Baking’, this one by Mark McDonough. I was intrigued by this recipe and also a tad skeptical of the result, that is until I tried it and then I was sold!
- 125 g butter
- 1/2 c sugar
- 1/2 egg (or I used a whole egg)
- 200g standard flour
- 5 eggs (I used 4)
- 3 c brown sugar
- 1 1/2 tsp vanilla
- pinch salt
- 3 tbsp flour
- 100g sliced almonds
- 2 1/2 c long-thread coconut
- 1 c chocolate chips (I used a chocolate egg left over from Easter, smashed up)
- 2 1/4 cup grated courgette (food proccesser good for this)
Heat oven to 180 degrees ceclius and grease and line a 30cm by 20cm tin. To make the base, beat in sugar to soft butter until creamy. Add egg and flour and stir. Press into tin and cook for 15 min. I did fork pricks into my base and used lentils on baking paper to stop it from rising. Meanwhile whisk eggs, sugar, vanilla, and salt until combined. Fold into dry ingredients and chocolate. Grate courgettes at the last moment and mix in. Bake for 30-45min on the base. Slice should be golden on top (as pictured) but still a little soft in the centre. The flavour matures the next day and the topping is lovely and caramelly. Cool before cutting into slices, dusting with icing sugar and devouring.
Ready to cook
Ready to eat!
And packed up in tins to take to our respective works along with some feijoa loaf