Plum & almond crumble slice

400 kcal or less almonds autumn autumn cake butter caster sugar cinnamon dessert desserts flaked almond flaked almonds ground almond ground almonds make ahead over an hour plum plums tray bake traybake

N/A

Cuts into 16 slices

Source

Ingredients

250g pack butter (this must be very cold)

225g caster sugar

300g ground almond

140g plain flour , plus 25g/1oz

2 eggs

1 tsp cinnamon

1 tsp baking powder

approx 6 plums , stoned and cut into sixths

50g flaked almond

Method

Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.

Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.

To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.

Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.