Whether it be a craving or simply a sweet tooth, this Cherry Ripe Slice is sure to satisfy as it delivers a refreshing burst of sour-sweet in a bite
- 90 g butter, softened
- 1/3 cup caster sugar
- 1 tsp vanilla essence
- 1 egg
- 2/3 cup self-raising flour
- 1/3 cup plain flour
- 90 g dark chocolate, melted
- 2 cups desiccated coconut
- 1 x 100 g packets red glace cherries, chopped
- ¾ cup buttermilk
- ¼ cup caster sugar
- 2 tbsps self-raising flour
Preheat oven to moderate, 180 C. Lightly grease and line a 20 cm square cake pan with baking paper.
In a bowl, using an electric mixer, beat butter, sugar and vanilla together until light and creamy. Beat in egg. Fold in combined sifted flours.
Press mixture evenly and firmly into pan.
TOPING In a large bowl, combine all ingredients. Spread over base.
Bake 40 to 45 mins. Cool in pan.
Drizzle with chocolate. Chill until chocolate is set before cutting into squares. Store in an airtight container.
Tip: Use floured fingertips when pressing base mixture into pan to prevent it from sticking.
Photo: Rob Shaw:bauersyndication.com.au