Todd Eyre
Ingredients
Base
Topping
Method
Base
1.Preheat oven to 200°C. Line a 20 x 30cm sponge roll tin with baking paper.
2.For the base, cream the butter and sugar in a bowl until light and fluffy.
3.Sift the flour and baking powder, then mix into the creamed mixture.
4.Tip the mixture into the prepared tin and press in firmly. Bake for 8 minutes.
5.Remove from oven and decrease the temperature to 160°C
Topping
6.For the topping, in another bowl, whisk the eggs well, then add the sugar. Continue to beat until thick and creamy.
7.Sift the flour and baking powder, then fold into the egg mixture.
8.Stir in the peanuts, vanilla and coconut, then pour the topping onto the base. Bake for 40-45 minutes until nicely browned.
9.Cut into squares while the slice is still warm.
You can substitute the peanuts for a mix of nuts and seeds or try using equal amounts of nuts and coconut – a cup of each for a different texture and flavour. If you’re baking for school lunchboxes, check if there are any children allergic to nuts – this is very important!
Note
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