Saturday, March 23, 2013

Fig and raspberry oat slice recipe

Fig and raspberry oat slice
Fig and raspberry oat slice

Serves 8

Fig and raspberry oat slice ingredients: 1 and 1/2 cups (225g) plain flour. 25g cornflour. 1 tsp baking powder. 100g rolled oats, plus 1 tbs extra. 225g chilled unsalted butter, roughly chopped. 2/3 cup (150g) caster sugar. 2 eggs, lightly beaten. 1 tsp vanilla extract. 1/4 cup (80g) good-quality raspberry jam. 250g raspberries. 3 large figs, quartered. 1 tbs demerara sugar

Fig and raspberry oat slice recipe: Preheat oven to 180C. Grease and line a 20cm x 30cm lamington pan. Combine the flours, baking powder and 100g oats. Using your fingertips, rub in butter until it resembles crumbs. Stir in caster sugar, then add egg and vanilla and stir to form a sticky, clumpy mixture. Using damp hands, smooth three-quarters of the mixture into the pan. Spread jam over the top, then scatter with the berries and figs. Mix remaining oat mixture with demerara sugar and extra 1 tbs oats, then dot over the fruit. Bake for 40-35 minutes until golden and crisp. Cool in the pan for 10 minutes, then slice and serve. By then, the fig and raspberry oat slice is ready