The Great Australian Bake Off

Try this amazing slice by Liesel from The Great Australian Bake Off.


  • Yeasted pastry

  • 7g dried yeast

  • 125ml (1/2 cup) warm milk

  • 1 tablespoon caster sugar

  • 3 cups plain flour

  • 250g unsalted butter

  • 4 egg yolks

  • 3 tablespoons sour cream

  • Filling

  • 500g walnuts

  • 1 tablespoon olive oil

  • ½ cup strong espresso coffee

  • 4 tablespoons cocoa powder

  • 1 cup caster sugar

  • ½ cup apricot jam

  • Ganache

  • 150ml pure cream

  • 125g dark chocolate

  • 1 tablespoon lemon juice

  • Coffee, to serve


  • 1.

    For the pastry, preheat the oven to 180°C and line with baking paper. Warm the milk to lukewarm and mix in sugar, then yeast. Allow to sit. Using a food processor, combine chilled butter and flour until it reaches a “breadcrumb” texture. Add the egg yolks, sour cream and then the milk mixture and knead until smooth dough. Set aside whilst preparing the filling. Divide pastry into three portions. Roll out one portion thinly to fit the base of the baking tray, then place in tray. Spread apricot jam over the top, then half of the filling. Repeat layering the pastry, jam, then filling again. Finally top with last portion of pastry, then bake until golden brown (maybe 20 minutes). Allow to cool in tin, then cover with ganache.

  • 2.

    For the filling, process the walnuts until finely ground, then combine with all other ingredients (except jam). Add more coffee/sugar/cocoa to taste.

  • 3.

    For the ganache, break up chocolate into small pieces, then heat the cream in a saucepan until almost boiling. Pour over the chocolate and stir until smooth, stir in lemon juice. Once cooling, pour over slice. Chill, cut and serve with a good strong cup of coffee.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 344kj
  • Fat Total 23g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 31g
  • Sugar 15g
  • Sodium 12mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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