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Recipe by Jane Hornby

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1. 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.
2. 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.
3. 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.
4. 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.

360 kcalories, protein 7g, carbohydrate 26g, fat 26 g, saturated fat 9g, fibre 2g, salt 0.37 g

'We don't eat a lot of cakes, but these sounded tempting, particularly as we have a damson tree in our garden. I liked the contrast between the crisp base and the soft middle.'

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• coby

  14 November 2007

  coby rated and commented on this recipe

  

  a real treat

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• Sams

  19 November 2007

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• Lynsey

  22 December 2007

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• Foxy Poppy

  17 February 2008

  Foxy Poppy rated and commented on this recipe

  

  We had a shared meal with friends, I made the Plum and Almond Crumble Slice. We all loved it. Best with clotted cream. I halved the quantity ground almonds and it still worked very well.

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• sylvia

  02 March 2008

  sylvia commented on this recipe

  Made this plum & Almond crumble slice for the second time and took it to work this time. Everyone thought it delicious and one colleague asked for the recipe. Its a winner and freezes well too. I cut it into nice large pieces and freeze them individually wrapped in greasproof paper, then all into a freezer bag, just ready for when you can't resist fetching a piece out with a cup of tea. It works well warm for a dinner party sweet with creme fraich or double cream. Yummy

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• RColeman

  19 May 2008

  RColeman rated this recipe

  

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• viv*97

  15 August 2008

  viv*97 rated and commented on this recipe

  

  Lovely...quite easy to make. Yummy warm with ice cream, my hubby loved it!!!

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• Poisson Rouge

  26 August 2008

  Poisson Rouge commented on this recipe

  Really delicious - especially warm with custard. I used less ground almonds than the recipe suggested too as they are not my favourite and it was really yummy.

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• Robinson Towers

  15 September 2008

  Robinson Towers rated and commented on this recipe

  

  I had some plums that were starting to turn so found this recipe.....everyone in my husbands office loved it !!!

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• Vince

  23 October 2008

  Vince rated and commented on this recipe

  

  Its a bit late for plums so I used cooking apples peeled, cored and sliced instead. It worked very well but a bit heavy on the ground almond I thought!

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Ingredients

• 250g pack butter (this must be very cold)
• 225g caster sugar
• 300g ground almonds
• 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 almonds

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Difficulty and servings

Cuts into 16 slices

Preperation and cooking times

Prep 15 mins

Cook min 1 hr 5 mins

plus cooling

Ingredients

• 250g pack butter (this must be very cold)
• 225g caster sugar
• 300g ground almonds
• 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 almonds

360 kcalories, protein 7g, carbohydrate 26g, fat 26 g, saturated fat 9g, fibre 2g, salt 0.37 g

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