Lemon Bakewell slice

Lemon Bakewell Slice 

The recipe is an old favourite of mine that my Mum would make when we were growing up, except she would use jam.  The recipe she used was from a Mother's Club School Cookbook.

Base

125 gm castor sugar

125 gm butter

I egg

Vanilla essence

Jam

Topping

1 C Coconut

I Egg

1/2 C sugar

When I first made up the no refined sugar lemon curd (recipe here)I had it in mind to use it instead of the jam as I had seen done years ago.

I adapted the recipe and here it is:

Cream 125 gm of softened butter with 125 gm of Rice Malt Syrup.  Add one egg and a 1/2 - 1 tsp Vanilla extract depending on is concentrated.  Once thoroughly mixed, sift in 80 gm green banana flour & 130 gm Wholemeal flour.

Due to using a smaller amount of flours I found the mixture stickier than usual and did need a knife and a dose of patience to spread the mixture in to the lined pan.

Then I spread a thick coating of the lemon curd on top.

Now crack one egg in to a bowl and add, 1 1/2 C shredded or desiccated coconut and 1/2 C Rice malt Syrup.  Mix thoroughly and spread over the top of the lemon curd ensuring full coverage.

Place in a moderate oven for 15 oven for 15-20 mins or until topping is golden brown on top.

Due to the moist nature of my base, I allowed a little longer for cooking and my top is a little browner than desired.

Verdict is that is delicious but the base was very light and crumbly.  Possibly by adding another egg to the base and reducing the Rice Malt Syrup down to 100 gm, will remedy the problem.  This seems to be an issue when you swap out refined sugar.