Recipe

Plum and almond slice

The deep ruby, red colour of plums is reflected in it's complex, tart-sweet flavour. This delectable plum and almond slice is perfect for a casual afternoon tea.

  • 55 mins cooking
  • Makes 48 Item
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Ingredients

Plum and almond slice
  • 825 gram (1¾ pounds) canned whole plums in natural juice
  • 2 star anise
  • 1 cinnamon stick
  • 1 tablespoon caster (superfine) sugar
  • 185 gram (6 ounces) unsalted butter, softened
  • 3/4 cup (165g) caster (superfine) sugar, extra
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 3/4 cup (210g) ground almonds
  • 1 1/2 cup (225g) self-raising flour

Method

Plum and almond slice
  • 1
    Drain juice from plums into small saucepan; drain plums on absorbent paper. Add star anise, cinnamon and sugar to pan; bring to the boil. Boil, uncovered, until syrup is reduced by half. Cool 20 minutes. Cut plums in half; discard seeds.
  • 2
    Meanwhile, preheat oven to 160°C/325°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 3
    Beat butter, extra sugar and extract in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in ground almonds and sifted flour. Spread mixture into pan; top with plums, cut-side down.
  • 4
    Bake about 40 minutes. Stand slice in pan 10 minutes before turning onto wire rack to cool. Serve slice drizzled with syrup.

Notes

Slice is best eaten on the day it is made.

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