PINEAPPLE BARS WITH LEMON DRIZZLE

CRUST AND TOPPING:

180 g cake flour

100 g sugar

Pinch of salt

180 g cold butter, cubed

METHOD:

 

Combine the ingredients. Rub in the butter until crumbly.

Put 1 cup of mixture aside. Press the rest into an oven dish and bake for 15 minutes at 180 degrees Celsius.

 

FILLING:

2 eggs

200 g sugar

80 g cake flour

125 ml sour cream

Pinch of salt

410 g crushed pineapple, drained

METHOD:

 

Whisk the eggs.

Combine the rest of the ingredients separately and gently fold in pineapples and eggs.

Spoon filling over cooked crust.

Top with the extra crumble mixture.

Bake for 1 more hour at 180 degrees centigrade.

 

LEMON DRIZZLE:

200 g icing sugar

30 ml cream

15 ml lemon zest

5 ml vanilla essence 

METHOD:

 

Combine ingredients.

Drizzle over cooled down squares.

 

Easy peasy, lemon squeezy.

Yummy dessert.



Recipe Credit: Dorah Sitole and Move Magazine

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