Amy Johnson slice

When you make this Amy Johnson slice, spare a thought for one of the world’s greatest aviators.

Amy Johnson CBE was the first female pilot to fly alone from Britain to Australia in the 1930s. This delectable old fashioned slice recipe has a wonderful history, as it is believed to have been was originally created by country women to celebrate the arrival of Amy Johnson in Australia.

  • Prep Time

    20 Minutes
  • Cook Time

    45 Minutes
  • Serves

    8-10 People



  • 1 cup self-raising flour
  • 60g softened butter
  • ¼ cup milk


  • 3 tablespoons raspberry or apricot jam
  • 2/3 cup currents
  • 2/3 cup desiccated coconut


  • 2 eggs
  • 60g butter
  • 3/4 cup caster sugar
  • 1 cup self raising flour
  • 2 tablespoons milk
  • 1 pinch salt
  • Lemon icing
  • 1 cup pure icing sugar sifted
  • 3 tablespoons lemon juice

You'll Need

  • Multix Bake
  • 1 Multix piping bag


  1. Preheat oven 170oC -160oC (fan forced)
  2. Grease and line a Swiss roll or slice tin  (18 x 28 cm) with Multix Bake.
  3. First make the rich pastry base. Rub the butter into the flour until you have the texture of fine breadcrumbs. Add just enough of the milk to bring the mixture together in a stiff dough.
  4. Roll into a log shape and place in the lined slice tin. This is a very soft dough and is very hard to roll out so place another sheet of Multix bake on top and use your hands to push the dough through the paper until it covers the base of the tin in a thin layer of pastry. Remove the paper.
  5. Spread the pastry with jam, scatter with currents and coconut.
  6. In an electric mixer, cream the butter and sugar until light and fluffy, add the eggs 1 at a time and mix well, cream in the sifted flours and salt until you have a smooth batter.
  7. Smooth the cake batter over the jam and current filling and cover with bake to prevent the cake colouring too early.
  8. Bake in the preheated oven for about 45 minutes until its golden brown and cooked through. Remove from the oven, remove the bake and allow to cool in the tin. Cut into slices.
  9. In a medium bowl mix the sifted icing sugar and lemon juice, mix to from a smooth thick icing (add less lemon or more icing sugar if you need to)
  10. Transfer the icing to the Multix piping bag. Snip the end of the bag and drizzle the lemon icing generously over the cooled slices. Decorate with a sprinkle of lemon zest.