Plum and Almond slice

(recipe from this book)

Makes: 9 slices

Preparation time: 30 min

Cooking time: 1 h and 30 min

Ingredients:

• 160 gr (5 1/2 oz) unsalted butter
• 160 gr (5 1/2 oz ) caster (superfine) sugar
• 2 eggs
• 60 gr(2 1/4 oz ) plain (all-purpose) flour
• 2 tbsp rice flour
• 1 1/2 tbsp thinly slices glace (candied) ginger
• 825 gr (1lb 13 oz) tinned plums in syrup drained and halved
• 100 gr (3 1/2 oz)flaked almonds
• 1 tbsp warmed honey

Step One

 Preheat the oven to 180°C(350°F/ Gas 4). Lightly grease a 20 com (8 inch) square baking tin and line with baking paper, extending over the top edge of the tin on all sides.

Step Two

 Using electric beaters, beat the butter and sugar in a mixing bowl until light and creamy. add the eggs one at a time, beating well after each addition. Fold the sifted flours into the mixture with ginger. Spread into the tin. Arrange the plums on top pressing the in.

 Scatter with almonds, pressing in gently, then drizzle with honey. 

Step Three

 Bake for 1 h and 10 min, or until firm and golden(cover with foil if slice is over browning). Cool before cutting.

ENJOY!!!

Note: if in season, use 8 ripe blood plums instead of tinned. They might bleed more than the tinned variety.
Tip : I used instead of candied ginger 1/2 tsp ground ginger and 4 dried apricots cut in thin slices.