Paw Paw and Macadamia Slice (Tray Bake)



Paw Paw (Papaya) and Macadamia Slice (Tray Bake)

 Here in Australia, we have an abundance of lovely fresh fruit at Christmas time. Cherries, peaches and other stone fruit from mid and southern states; pineapple, paw paw (papaya) and mangoes from the northern states and territory, and watermelon and other melons. We are spoilt for choice. Our shops are full of the traditional British-style fruit cakes, plum puddings and fruit mince tarts. In this recipe I have combined the flavours of tropical Australia with our native macadamias, in a lighter style fruit slice that hints at our traditional fare.

1 cup Self-raising flour
125g (4 oz) butter, melted
2 eggs
1/2 cup brown sugar
1/2 cup desiccated coconut
1 cup macadamias, chopped
1 cup dried fruit mix (or dried cranberries)
1/2 cup dried paw paw, diced

Icing
1 cup icing sugar (confectioners sugar)
2 to 3 tablespoons boiling water
1/4 cup, dried paw paw, extra
1/4 cup, chopped macadamias, extra

1. Preheat oven to 180 degrees C (350 degrees F). Grease and line a slice tin.
2. Mix all dry ingredients together in a bowl.
3. Pour over melted butter and stir in.
4. Add eggs, and mix until just combined.
5. Press into tin, bake for 15-20 minutes until golden brown.
6. Cool on wire rack.
7. Mix together the icing sugar and water, spread over cake.
8. Scatter over extra paw paw and macadamias, cut into squares or bars to serve.


Paw Paw and Madacamia slice ready to eat

Variations:  This recipe lends itself to many different flavour variations, instead of dried paw paw (papaya) you could use; dried pineapple, apricots, mangoes, ginger or glace cherries, depending on availability and personal preference. Coconut threads could also be used to decorate.

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Macadamia Fruit and Nut Roll

Macadamia Fruit and Nut Rolls

Fruit and Nut rolls are a special healthy treat anytime. They can be served with coffee and perhaps cheese after dinner, at Christmas time or any other special occasions. They are gluten free. If you want sugar free, omit the sugar, as this recipe doesn't really need it as the fruit has natural sweetness. It can be wrapped and in cling wrap and then baking paper tied with string to make simple gifts. It keeps well in the fridge or freezer.

2 cups pitted prunes
1/2 cup sugar
1/2 cup honey
1/2 cup water
1 cup macadamia nuts, roughly chopped
1/2 cup pistachios
1/2 cup dried cranberries
1 cup desiccated coconut

1. Place prunes, sugar, honey and water in a large saucepan and bring to the boil. Cook over a medium heat, stirring constantly, until the mixture thickens and the water is absorbed. Continue for 10 minutes until it becomes a firm paste-like consistency.
2. Remove from heat and mix in the nuts and cranberries. Allow to cool.
3. Divide mixture into 2 or 3 portions, then shape each into a log shape. Sprinkle coconut over baking paper and roll log to coat. Roll up in the baking paper and refrigerate until firm. 4. Slice to serve.

Variations: Try almonds and apricots, walnuts and dried figs, in place of pistachios and dried cranberries, or any other dried fruit and nuts you like.