MARKET FLORENTINE SLICE

Base:

¾ cup plain flour

¾ cup wholemeal flour ¾ cup rolled oats

¾ cup brown sugar 180g cold butter, diced

Topping:

3 eggs

¼ cup brown sugar

1 tsp vanilla extract

½ cup walnuts

½ cup flaked almonds

¾ cup whole natural almonds

¾ cup finely chopped dates

¾ cup finely chopped apricots

¾ cup dark chocolate melts or chopped chocolate ¾ cup thread coconut

Preheat oven to 150°C. Line the base of a 23cm spring-form cake pan with baking paper and grease the sides.

To make the base, blend all ingredients together in a food processor until mixture forms a fine crumb. Tip mixture into prepared tin and spread out evenly, pressing firmly to form an even base.

Mix all topping ingredients together in a bowl and spread over base. Press down firmly and bake until golden, about 40 minutes.

Allow to cool fully in tin then chill in the fridge for at least half an hour before slicing into wedges. Keeps well in a covered container in a cool place.

Annabel says:

This wonderful slice transports well and slices easily, perfect for a camping expedition or a picnic.