Fruit and Almond Slices
ready in 50 min.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
Soften the cranberries in the almond liqueur and grenadine.
Beat together the butter and sugar until light and airy. Gradually add the eggs and stir in well. Mix the flour with the baking powder, orange zest and spices and add to the egg and butter mixture. Add the cranberries and work to form a smooth mixture.
Spread the mixture on the baking tray and sprinkle with the almonds, and bake in the oven for 15-20 minutes.
Remove from the oven and leave to cool completely. Cut into slices and serve.