- 250g pack butter (this must be very cold)
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 225g caster sugar
- 300g ground almond
- 140g plain flour, plus 25g/1oz
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- approx 6 plums, stoned and cut into sixths
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 50g flaked almond
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.
Make it by handIf you don’t have a food processor, rub the ingredients for Step 1 together with your fingers. Pop the bowl in the fridge for 10 mins if the butter turns greasy. For the rest of the recipe, use a pair of electric beaters, or a wooden spoon and a mixing bowl.