Carrot and Pineapple Slice
|3 tsp||Baking soda|
|¾ cup||Canned crushed pineapple|
Citrus Pistachio Icing
- Beat eggs, oil and sugar together to combine. Sift flour, baking soda and cinnamon.
- Fold into egg mixture with grated carrot, sultanas, lemon rind of one lemon and well-drained crushed pineapple. Combine. Pour into a 32cm x 23cm baking paper-lined sponge roll tin.
- Bake at 180 degrees C for 30 minutes or until the slice springs back when lightly touched. Cool in tin. Ice with citrus pistachio icing.
Citrus pistachio icing
- Mix icing sugar, quarter of a cup of lemon juice and chopped roasted pistachio nuts together.