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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