Lemon sultana slice

This is a great recipe for a picnic or a road trip as it keeps well in an airtight container.  It is very easy to make, simply put together the dry ingredients, melt the butter and add.

When you make the mixture it will look like there is not enough, but trust me, there is!  I make a very runny icing, by juicing the lemon first, then adding the icing sugar a spoon at a time.  Drizzle the icing on the cake and you will notice it seeps into the cake a bit like a drizzle cake.  This makes the slice more lemony and delicious.

You could easily change  the lemon to orange or lime, the sultanas to chopped dried apricots or apples, or dates or even choc chip, so it is quite versatile.  You could also leave out the lemon all together if you like.  Cut the cake as soon as it comes out of the oven to make life easier later, then transfer the cake on its paper to a wire rack to cool.

For a chewier slice, cook at 160C fan forced for a little longer, until it springs back when touched.  You will find it looks a bit browner, but tastes great.

I make up the dry ingredients in an air tight container, then when I want to make the slice, just melt butter and honey and bake.  While it is baking I make the dry ingredients for another batch and store.  You could also use maple syrup instead of honey, and add a few pecans to the mix for a more Canadian style.

Lemon Sultana Slice

First put the oven on to 180C. 
Then line a lamington tin with baking paper.

Mix together in a bowl: 1 cup each of oats and sultanas, and 1/2 cup each of self raising flour, coconut and brown sugar.  Add the zest of one lemon and mix well.

Melt 125g butter with 2 tablespoons of honey.  Mix in the juice of 1/2 lemon, then  add the wet to the dry ingredients and mix well, making sure the butter mixture is fully incorporated.

Place mixture in lined tin, pressing down evenly with a spatula.  Make sure you cover the tin completely.

Bake for 15 minutes, or until it springs back when touched and is golden brown.

Make an icing by juicing the other 1/2 of the lemon, and add icing sugar mixture to it to make a very runny mixture.

When you take the cake out of the oven, cut the cake into small squares while in the tin.  Then drizzle the icing over the cake.  Leave for 5 minutes then remove (with the paper) onto a cooling rack.  Store in an airtight container once it is fully cold.

Enjoy with morning tea!