Storecupboard baking: black cherry & almond slice

Ingredients

• 150 g butter
• 100 g caster sugar
• 1 teaspoon vanilla extract
• 225 g plain flour
• 40 g cornflour/cornstarch
• 175 g good quality black cherry jam
• 60 g butter
• 60 g caster sugar
• 1 teaspoon vanilla extract
• 200 g flaked almonds
• 40 ml milk

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Preparation

• Preheat oven to 180°C. Grease and line with baking paper a 20 cm x 24 cm lamington tray.
• Place the almond topping ingredients in a suitably sized saucepan and cook over low heat until the butter has melted and the sugar has dissolved. Set aside to cool.
• Meanwhile, whisk the flours together in a bowl to ensure they are evenly combined. In a separate bowl, cream the 150 g butter and 100 g caster sugar together with the vanilla - you can use electric beaters for this step.
• Slowly add the combined flours and beat until combined. If you are using electric beaters, be sure to do this on low speed or you will be showered with flour!
  
• Press the dough into the prepared baking tin and bake for about 15 mins or until the base is a light golden brown. Allow to cool for 10 mins.
• Spread the jam over the slightly cooled base ensuring even coverage right to the edges. Top with the cooked almond mixture.
• Return the slice to the oven for a further 25 mins or so, keeping a close eye towards the end - you want the almonds to turn a lovely, caramelised golden brown, but you do not want them to burn.
• Cool in the tin before cutting into squares. If desired, dust with icing sugar before serving.

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