This another one of those 70s Copha slices. I think they were popular because they didn’t need baking, made a large quantity and were quick and easy to make. All pretty good reasons when you think about it.
This little recipe book compiled by the Keysborough Bowls Social Club is overflowing with great slice ideas so I’ve decided to try to post a recipe each week.
I’ve made this slice many times myself, but I have it in my collection as Wanganui Slice. I’ve always thought that it was named after the New Zealand town of Whanganui. Whatever the name, it tastes good, although it is rather on the sweet side.
This homemade take on a Cherry Ripe comes from Mum’s friend Thel, who was a great cook and gave Mum some terrific recipes.
RIPE CHERRY SLICE
- 250g dark chocolate
- 30g copha
- 1½ cups coconut
- ½ cup ground almonds
- ½ cup icing sugar
- 2 egg whites
- 2 tablespoons rum
- 125g glace cherries
Melt chopped chocolate and copha in double saucepan. Line 2 – 25x8cm bar tins with foil, pour half chocolate mixture over base of each tin (reserve the other half for top). Refrigerate until set. In bowl combine coconut, ground almonds and sifted icing sugar. Add unbeaten egg whites and rum, mix well. Chop cherries roughly, add to coconut mixture and mix well. Spread over chocolate in tins, pour remaining chocolate over. Refrigerate until set. Allow to stand at room temperature 30 minutes before cutting. Remove from tins, remove foil before cutting.