slice of Wednesday: passionfruit slice recipe


Oh, humble slice. 

Of church fete and morning tea at Grandma's.

I've been so rude about slices. Really, why? They have neither the crunch of a biscuit or the wonderful texture of a cake.

And then I moved to the country. 

Where slices are everywhere. And they are GOOD.

So I'm posting a slice a week on a Wednesday until I run out. Which may be some time. 

I made this one last weekend for a picnic. Passionfruit slice. Incredibly quick to make and so yummy. If you're Australian and outside of a major city (even then) you've probably tried it. 

The bottom layer has crunch and chew and the top is a firm and creamy condensed milk and passionfruit combination. What is not to love. Really.



This one (above) is actually a gluten-free version (in honor of the girls I made it for today) so the base looks a bit anemic. Tasted great, sort of shortbready. I just used gluten-free self raising flour which is based on tapioca and rice flours. 

This one is the one I made on the weekend:


Type 'passionfruit slice' into google and you'll get this recipe twenty times. No one owns it. Not the CWA ladies. Not and certainly not Gourmet traveller. Pfft. 

My Mum gave it to me, photocopied from the Mayflower Retirement Village Gerringong Cookery Book. We used that book for everything when I was growing up. I think it's out of print, you should call it a pamphlet rather than a book I guess. Mum's copy has almost disintegrated – there's just time for me to scour it for all the classic slice recipes. On a mission. 




1 cup SR flour

1 cup coconut

Half cup white sugar

125g butter, melted

1 tsp vanilla

1 395g tin condensed milk

1 lemon

2 fresh passionfuit or 3 tbsp tinned pulp



Mix flour, coconut, sugar, vanilla and melted butter together and press into greased slice tin. Bake in moderate oven (180Ā°) for 15 mins. Allow to cool.

Mix condensed milk, zest and juice of lemon and passionfuit together. Spread on cooled base and bake in slow oven (120Ā°) for 10 mins. 

Allow to cool.

In some versions you now spread it with cream but if it's sitting in the fridge next to the apples even without the cream it's going to call and call me. Apples or slice. Apples or slice. 

Put it in a container and take it to friends. 

The WHOLE slice, Fiona. 

Cough. Maybe there is just one or two pieces that didn't quite fit into the container. In the fridge. 

What apples?




26 Comments on “slice of Wednesday: passionfruit slice recipe

Charley @Secret_Water
September 7, 2011 at 9:08 pm

It looks divine. I’ve had it for 4 years running at an annual Cancer Council biggest morning tea fundraiser along with a number of other slices. Slices are quite an Aussie thing I think. Looks very noice that sloice šŸ™‚ Everyone should have some sort of hand me down pamphlet type cookery book that has been put together by old ladies. Mine is “Favourite Recipes, Quotations and Household Hints” By Members and Friends of St Sithney Church. I think “Friends” is the people they let submit recipes even though they didn’t always come to church!!!

September 7, 2011 at 9:13 pm

I am so happy to have this recipe. Our vine is groaning with passionfruit at the moment. I found a recipe to bottle them today too šŸ™‚

September 7, 2011 at 9:20 pm

I stole mum’s copy of the Mayflower Cookbook a few months ago. I open it at least once a week. It is the best! As is gwenneth’s pavlova. Yummo!

September 7, 2011 at 10:14 pm

I love love love slice, give me a gorgeous slice over cake or biscuit any day of the week. Lemon slice, chocolate slice, date slice, muesli slice, coconut slice, oh the list is endless!!!!!!!!!!!

September 8, 2011 at 12:20 am

I’m inside of a major city – perhaps that’s why I’ve not come across it. will remedy that this weekend – looks great.


Found your blog via Soule Mama ~ it is very nice….love your header and your side bar….Going to explore it further!

September 8, 2011 at 7:28 am

That passionfruit slice is so ridiculously dangerous. I simply will stuff myself with the entire batch given the chance! Soooo yum! I agree too, I have also found slice is such a regional town thing (not so much found in cities) but why is that??

September 8, 2011 at 7:58 am

Yum this looks good, am on the lookout for a good lemon slice recipe so will keep watching your blog -looks like I will gain a few new recipes thanks.

September 8, 2011 at 9:15 am

I’ve rediscovered the joy of a good slice since moving back to Wollongong from Sydney. I’d love a really great chocolate slice recipe – extra chocolately, with not too many processes or ingredients. Not too dry, preferably no icing as I want it to be quick =) Am I asking to much?! Please share if you have one!

Sarah in Newcastle
September 8, 2011 at 2:02 pm

Mmmm slice…. no it really is far too familiar to me. I have this problem when I make one that I cut as needed, but then sneak a bit and end up having to eat the whole row in order to hide the fact that I had any more at all! Yes, hiding from my skinny children, the fact that their not so skinny mother has been nicking more of it…. (well I did cook it!……)

September 9, 2011 at 1:15 pm

Yummy! With the gf slice version did you just substitute the same quantify gf self raising for normal self raising? While on the topic of gf I may as well ask the question…are you going to sell gf cookies as well?!

September 9, 2011 at 11:55 pm

Thanks for the recipe. This looks delicious and will be great to make when we start growing our own passion fruit!

September 10, 2011 at 4:22 pm

Hi there…wow, I love your blog!!! I’m going to try this one but gluten free…I see you are in the Illawarra…not too far from me…Not I’m going to have a further look around…Dzintra

September 10, 2011 at 9:05 pm

YU-UM! One of our old school faves! Great post!

September 11, 2011 at 1:44 pm

I came across your site from Down to Earth blog. I was just going to look for cooking inspiration for the passionfruit on our kitchen bench and I found this slice! *And* I have all the ingredients! Thanks. Looks lovely, I’m off to cook.

September 11, 2011 at 2:36 pm

Thanks for sharing this recipe (I came here via the Down to Earth blog too) I’ve just made it today – it is delicious!

September 11, 2011 at 5:32 pm

This looks divine–will have to make it for sure. Both the gf version and the regular. Those church members & friends cookbooks are the best. I have several as I’ve been both the member AND the friend through the years. Your mums sounds like it was the orginal that came over on the Mayflower ship from the ‘old country’ to the ‘new world’ (USA)!

Cape Town
South Africa (found you via down to earth blog)

September 11, 2011 at 9:57 pm

I have a solution for the anemic glueten-free base: replace some of the GF flour with besan (chickpea flour) and use raw caster sugar. They both seem add a bit of extra colour and flavour to the base.

September 12, 2011 at 7:53 am

I love your blog, there is always something that makes me laugh. I am trying to grow a passionfruit vine in France.

September 13, 2011 at 11:35 pm

Hi Heather…saw your comment over at Inner Pickle re the passionfruit slice…I made it today with White Wings gluten free SR flour…it browned up beautifully…absolutely delicious!!! Dzintra

September 13, 2011 at 11:36 pm

Hi there…today I made the passionfruit slice using gluten free SR flour (White Wings)…absolutely delicious…mine did brown up although I did leave it in a bit longer…I just love it…thank you so much…Dzintra

September 14, 2011 at 1:56 pm

Awesome! I am going to give it a go. Thanks!

September 18, 2011 at 5:26 pm

it’s in the oven as I type, thankyou šŸ™‚

September 21, 2011 at 12:45 pm

Hi there…made the gf version of the slice yesterday and it was amazing. Loved it. Thanks so much! x

October 23, 2011 at 5:21 pm

Hi Heather…I made the slice with gluten free flour and am about to blog it…it’s perfect, and very mooorish!!!

October 27, 2013 at 1:26 pm

I have lost my copy of the Mayflower cookbook (or maybe my daughter stole it!). There was a lemon slice I used to make that was delicious and so easy. If you have it would you be able to post the recipe. I would be eternally grateful.


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