This time of year is great for baking with fresh autumn fruits. This weekend I was lucky enough to be given a big bag of plums so I couldn’t wait to get in the Bakes kitchen to cook something up. This is a delicious plum slice made up of three layers, a shortbread base a plum cake middle and a crumble topping. As well as an afternoon snack, you could serve it as a dessert with some hot custard or fresh cream.
Ingredients (serves 12)
250g butter, cold
225g golden caster sugar
300g ground almonds
140g plain flour
1 tsp vanilla essence
25g plain flour
x2 tsp cinnamon
1 tsp bicarbonate of soda
8 plums, stones and roughly chopped
100g plain flour
50f golden caster sugar
Pre-heat the oven to 180C/160C fan and line and grease a small baking tray (20x30cm).
Put the butter, sugar and almonds in a bowl and mix with an electric hand whisk until combined. Place half of this mix in a separate bowl and set to one side. Place 140g of flour and the vanilla into the bowl and mix again. Press this into the prepared tin with the back of a spoon and bake for 20 minutes or until golden. Leave to cool for 10 minutes.
Meanwhile, prepare the middle layer by putting the set aside mix back into the main bowl. Add the eggs, 25g flour, cinnamon and bicarb. Mix until smooth. Spread this onto the slightly cooled base and place the plums on top. Sprinkle over a little more sugar and cinnamon and bake for 20 minutes.
Make the topping by rubbing the flour and butter together with your fingertips. Stir in the sugar. Spread this over the top of the plums and bake again until golden brown, about 20 minutes.
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