St. Patrick’s Day Slice

As the world enters uncharted times due to Coronavirus, what could be better for the soul than doing some home baking!

I created the initial template for this recipe on St. Patrick’s Day last year. At that stage, I tried making natural food colouring by processing wilted spinach and water into a paste. It wasn’t too bad but it gave the slice a speckled colour rather than the even colour I was hoping for. Subsequently, I have ended up using store-bought food colouring instead!

Apart from the colour green, the other symbol of St. Patrick’s Day is the shamrock. If you happen to have a shamrock-shaped biscuit cutter, you may want to cut the slice with it for added novelty!

The raw mixture is very runny but it doesn’t affect the final baked product.

I have done a sour cream frosting for this recipe but if you like a sweeter topping, you might choose to do green-coloured icing instead.

Slice

Ingredients:

• 3 eggs
• ½ cup sugar
• 1 teaspoon vanilla essence
• ⅓ cup milk
• ½ cup ground almonds
• ½ cup brown rice flour
• 3 tablespoons desiccated coconut
• 2 teaspoons baking powder
• 1 teaspoon green food colouring

Method:

Line a 20 cm square or round cake tin with baking paper.

Preheat the oven to 180° C.

Beat together the eggs, sugar and vanilla essence.

Whisk in the milk and food colouring.

Combine the ground almonds, brown rice flour, coconut and baking powder and mix in to the liquid.

Pour the mixture into the prepared tin. The mixture is very runny.

Bake for 40-45 minutes. Test with a skewer before removing from the oven.

Sour Cream Frosting

Ingredients:

• 200g sour cream
• 2 tablespoons icing sugar
• 2 tablespoons (approx) butter, softened
• 1 teaspoon green food colouring

Method:

Place all ingredients in a bowl and beat or whisk together until well combined.

Spread evenly over the slice base once the base is completely cold.

Store the slice in the refrigerator.