Stone Fruit and Nut Tray Bake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
15
- For the base
- ½ cup unsalted butter (scant)
- 1 ¾ cups all-purpose flour
- 2 Tbsps sugar
- 1 egg (beaten)
- For the filling
- ⅔ cup unsalted butter
- ⅔ cup caster sugar
- ½ cup Almond flour
- Almond extract
- 1 ¼ cups self-rising flour
- 3 eggs
- 5 ozs Cherries (pitted)
- For the topping
- 1 cup self-rising flour
- 0.333 cup butter
- 2 Tbsps caster sugar
- water
- 3 Tbsps sliced almonds
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 26cm x 17cm|10" x 7" baking tin and line the base with non-stick baking paper.
2.
For the base: put the butter and flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
3.
Stir in the sugar and egg and mix until the mixture resembles coarse breadcrumbs. Tip into the tin and press firmly to give an even layer.
4.
For the filling: beat the butter and sugar in a mixing bowl until soft and light.
5.
Add the ground almonds and almond extract. Gradually whisk in the eggs, one at a time, adding a little flour with each egg until blended.
6.
Beat in the remaining flour until smooth. Spoon the mixture over the base, and spread level.
7.
Scatter the cherries over the top and lightly press them into the sponge mixture.
8.
For the topping: put the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the sugar and a little water until the mixture sticks together in small crumbs.
9.
Scatter over the filling with the flaked almonds. Bake for 40-45 minutes until golden. Cool in the tin for 15 minutes, then cut into squares to serve.
