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17 ratings

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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Results 1-20

• coby

  14 November 2007

  coby rated and commented on this recipe

  

  a real treat

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• Sams

  19 November 2007

  Sams rated this recipe

  

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• Lynsey

  22 December 2007

  Lynsey rated this recipe

  

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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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• Smileyk

  24 January 2009

  Smileyk commented on this recipe

  We love this, it's very nice - particularly with vanilla ice cream!

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• bbc recipes

  11 February 2009

  bbc recipes rated and commented on this recipe

  

  I've made this many times but used frozen mixed fruits (usually red berries) as I'm not keen on plums and use vanilla extract in the filling instead of the cinnamon. I found it hard to cut up without losing the flaked almonds on top so last time I made it in individual bun cases, it was a bit more fiddly but the end result was worth it. They are so popular, friends and family love them.

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• shaz

  11 March 2009

  shaz rated and commented on this recipe

  

  Very easy to make and delicious. As a big fan of almonds i left the recipe as it was and loved it as did my husband. Have been asked to make this again very soon.

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• abbeyfoods

  26 August 2009

  abbeyfoods rated and commented on this recipe

  

  I served this with a sauce made from pureed plums and increased the amount of plums given in the recipe. We thought it delicious.

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• Laura

  26 August 2009

  Laura rated and commented on this recipe

  

  This recipe is fab! I made it for work and my boss paid me to make him some more for him, great! I used more plums than recommended for extra pluminess. Highly recommended.

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• Hermione

  27 August 2009

  Hermione rated and commented on this recipe

  

  A little bit of a fiddle but well worth it - yummy! A bit like bakewell tart but with plums. I only used 200g of ground almonds after the comments and the mixture was a little doughy but it didn't seem to matter. Will make again. Perfect with a tea or coffee or with custard for pudding.

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• cherylf

  02 September 2009

  cherylf commented on this recipe

  YYYYYUUUUUUMMMMMM! it is a bit fiddly because you have to take it out of the oven twice to add more stuff, but well worth the effort. I had a nectarine that was a bit squidgy so I chopped that up and put it in as well! Everyone loved it! I will definitely make it again and I love anything with almonds any way!

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• Cathryn

  05 September 2009

  Cathryn commented on this recipe

  I've made this twice now and both times have been good. However the recipe does not read correctly when you get to step 3 as it says add the remaining butter. When I have completed step 1 I can never get it to bread crumb consistency it always go dough like. I assume if I added less butter it would then work as it should. Either way it is a tasty recipe and I've not had complaints!!

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• Kate

  11 September 2009

  Kate rated and commented on this recipe

  

  Just made for first time and a hit! As Cathryn above, my step 1 wasn't breadcrumb like, more like a paste but still worked out well. Very easy and will definitely be making again.

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• Kathryn

  12 September 2009

  Kathryn rated and commented on this recipe

  

  This is devine and was demolished in no time at all!

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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

Preparation 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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